Creamy Pumpkin Soup with Smoked Paprika
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Creamy Pumpkin Soup with Smoked Paprika! This rich and creamy pumpkin soup gets a extra depth from smoked paprika. Make it with either a whole pumpkin or canned pumpkin puree.
Photography Credit:Elise Bauer
Do you like cooking with smoked paprika? I first encountered smoked paprika in a kumara sweet potato soup in New Zealand years ago. It’s a wonderful spice to pair with winter squash or sweet potatoes.
WHAT IS SMOKED PAPRIKA?
Like chipotle, smoked paprika can add a delightful smoky dimension to food. It’s make from peppers that have been dried, smoked over a wood fire, and ground into a powder. It’s not spicy, but adds a smoky depth to any recipe in which its used.
Smoked paprika is perfect with this rich and creamy pumpkin soup. This spice has gained popularity in recent years, so you should be able to find it in the spice aisle of most grocery stores or online.
WHOLE PUMPKIN OR CANNED PUMPKIN?
This soup can be made with either a whole pumpkin that you prepare yourself or with canned pumpkin.
Don’t be intimidated by roasting your own pumpkin! It’s easy and the flavor is more interesting than canned pumpkin purée.
Look for sugar pumpkins or Japanese kabocha pumpkins to roast. The kind of pumpkins sold at most grocery stores for carving into jack o’lanterns are not meant for cooking, so read the labels carefully.
To roast it, all you have to do is cut the squash in half, scoop out the seeds (which you can turn into a tasty snack), and then roast the halves until they’re soft all the way through. Scoop out the flesh from the skins and you’re ready to make soup.
How to Thin (or Thicken) Your Soup
After making this soup, if you’d like it to be a little thinner, just stir in some extra broth or water. Taste to check the seasonings again, and add more salt if needed.
On the other hand, if you’d like a thicker soup, you can either add more pumpkin purée if you have it, or add a cup of two of puréed cooked white beans. You can also add a few slices of fresh bread, let them soak in the broth, and then purée them into the soup. Again, check the seasonings before serving.
CAN THIS PUMPKIN SOUP BE MADE AHEAD?
This soup can be made the day before serving. Reheat gently over low heat until steaming.
Pumpkin soup also makes great leftovers and can be kept refrigerated for about a week.
CAN THIS SOUP BE FROZEN?
Want to make a big batch for the freezer? This pumpkin soup freezes beautifully, even with the milk and cream. Just transfer it to freezer containers (or use freezer bags, like this), and freeze for up to three months.
To reheat, you can either let it thaw in the fridge over night or pop the frozen soup right into a sauce pan. Either way, reheat over low heat until steaming. If it seems to separate, just purée it again in the blender until smooth.
WHAT TO SERVE WITH PUMPKIN SOUP
Serve this soup with crusty garlic bread or soft garlic knots on the side. If you’d like some more greens with your meals, a hearty salad like this Kale Caesar Salad would be terrific.
MORE FALL SOUPS WITH WINTER SQUASH
- Curried Squash and Pear Soup
- Pumpkin Chili
- Pressure Cooker Butternut Squash Soup
- Roasted Kabocha Squash Soup
- White Bean Soup with Ham, Pumpkin, and Chard
Creamy Pumpkin Soup with Smoked Paprika Recipe
Most pumpkins in the store are meant for jack-o-lanterns, not eating. Use a sugar pumpkin, a Japanese Kabocha pumpkin, or Red Kuri squash if you are going to cook with it. Use 2 small (2 to 2 1/2 pound) pumpkins or one heftier one (4 to 5 pounds).
- 4-5 pounds of cooking pumpkins (see Recipe Note), or 3 (15-ounce) cans of pumpkin purée
- 4 tablespoons butter
- 2 medium yellow onions, chopped, about 2 cups
- 3 garlic cloves, minced
- 2 to 3 teaspoons smoked paprika, more or less to taste
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
- 4 cups chicken broth (or vegetable broth for vegetarian option, and gluten-free broth for gluten-free version)
- 1 cup water
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1 cup milk
- 1/2 cup cream
- Salt and freshly ground pepper, to taste
- Handful of toasted pepitas (shelled pumpkin seeds) for garnish
1 Roast the squash: Preheat the oven to 350°F. Cut your pumpkin(s) in half, and scoop out the seeds and stringy stuff (an ice cream scoop works well for this purpose). Lay the halves face down on a foil or silicone lined baking sheet and bake until soft, about 45 min to an hour.
Cool, remove the peel, scoop out the flesh. You'll need 6 cups roasted pumpkin for this recipe; freeze whatever you don't use for future use.
Don't throw away the seeds! Toast them for a healthy snack.
2 Cook the onions with the seasonings: Melt butter in a 4-quart saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes.
Add the garlic and cook a minute more. Add smoked paprika, ground cumin, and cayenne and stir for a minute more.
3 Add the remaining ingredients and simmer: Add the chopped apple, pumpkin, broth, water, thyme, and ground sage. Mix well with a wooden spoon. Season with a little salt and pepper.
Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 20 minutes or until the apples are cooked through.
4 Purée the soup: Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. Alternatively, use an immersion blender to purée.
If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender.
5 Stir in the milk and cream: Return the soup to the saucepan over low heat. Slowly add the milk and cream, stirring to incorporate.
Taste and add additional salt or other seasonings if needed. (Since I use unsalted homemade stock, I add about 2 teaspoons of salt to this soup.)
6 Serve! Sprinkle with toasted pepitas (shelled pumpkin seeds) and a little more smoked paprika to serve.
This soup can be made a day ahead. Leftovers will keep refrigerated for about a week, or frozen for up to three months.
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Creamy Pumpkin Soup with Smoked Paprika
Preheat the oven to 350 degrees F. Cut your pumpkin in half, and scoop out the seeds and stringy stuff . Lay the halves face down on a foil or silicone lined baking sheet and bake until soft, about 45 min to an hour. Cool, remove the peel, scoop out the flesh. You'll need 6 cups roasted pumpkin for this recipe freeze whatever you don't use for future use. Don't throw away the seeds! Toast them for a healthy snack.
Melt butter in a 4-quart saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook a minute more. Add smoked paprika, ground cumin, and cayenne and stir for a minute more.
Add the chopped apple, pumpkin, broth, water, thyme, and ground sage. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 20 minutes or until the apples are cooked through.
Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. Alternatively, use an immersion blender to purée. If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender.
Return the soup to the saucepan over low heat. Slowly add the milk and cream, stirring to incorporate. Taste and add additional salt or other seasonings if needed. Serve! Sprinkle with toasted pepitas and a little more smoked paprika to serve. This soup can be made a day ahead. Leftovers will keep refrigerated for about a week, or frozen for up to three months.
This Creamy Pumpkin Soup is Perfect for Fall
Creamy Pumpkin Soup is 100% everything a fall meal should be: warm, filling, and rich with hearty pumpkin flavor. If you’re a fan of butternut squash soup, this pumpkin bisque has got your name all over it.
If you’re not a huge soup fan, there’s still time to change your ways before the cold weather sets in. Paired with toasted baguette slices, or a toasty grilled cheese, this easy pumpkin soup with a hint of spice is hard to resist!
Ingredients for Best Pumpkin Soup Recipe
Pumpkin - I have used 750 gms of pumpkin (please note the weight of the pumpkin is before slicing the thick skin and removing the guts). They are chopped roughly into thick chunks and cooked on stove top. (Approximately 2 cups <250 ml cup>chopped pumpkin)
Onion and Garlic - Provides flavour to the soup. They are sauteed in olive oil. Use butter for best results.
Water - To Cook the pumpkin. You can use vegetable stock for this recipe for the added flavour. You can use home made stock and / or store bought.
Tumeric Powder - I don't miss adding turmeric powder in soups especially during winters (immunity boosting). The colour is just bonus!
Black Pepper Powder - I have added this while cooking the pumpkin and then again while serving the soup. Pepper is amazing during winters as it warms the body.
Nutmeg - Pumpkin and Nutmeg make a wonderful combination. The aroma of nutmeg really brings out the flavours from the pumpkin.
Bay leaf - This is added while cooking the pumpkins for the aroma. Remove the bay leaf before pureeing the pumpkin.
Milk - Since we are not adding any cream, I am using milk. Just enough to adjust the consistency of the soup which is otherwise very thick because of the pumpkin puree. I have used A2 Organic Cow Milk for this recipe.
In case you are vegan, this can be easily swapped with coconut milk.
Before serving the soup, I love sprinkling some black pepper and smoked paprika for the heat. This is totally optional, but highly recommended. You can also drizzle some cream and serve some bread croutons on the side too.
Serving Ideas for Pumpkin Soup
Soup and bread make an excellent combination as a light lunch or early dinner. I am recommending couple of bread recipes below that you bake and serve with pumpkin soup to make it a filling meal for the whole family.
If you want to avoid bread and prefer a lighter meal, try the Pear Salad with Feta and Walnuts with my 5 ingredient salad dressing that you can easily make at home.
You could also make a quick South Indian Style Salad recipe with carrots, lentils and coconut called Carrot Kosumalli.
Soup recipes like these that require the least amount of effort yet has maximum flavours are my favourite. I do not have an immersion blender which blends the soup in the pot itself so had to use my mixer grinder jar. Otherwise, its a one pot soup recipe!
If you love Asian flavours and are particularly looking for light, vegetarian soup recipe, please try the Sweet Corn Soup loaded with vegetables made without any cornflour.
How to Make Pumpkin Soup - Step-wise recipe
Roughly chop the pumpkin (After cutting the thick skin and removing the guts) into thick chunks.
Heat a pan, add olive oil, finely chopped onions and garlic along with 1 bay leaf. Saute until the onions slightly caramelize.
Add the pumpkin pieces, 2 cups of water, 1/2 tsp of turmeric powder and salt to taste. Cook the pumpkin on medium heat until it mashes easily and is not hard.
If you are using stock, use that instead of water.
Once cooked, Cool it completely. Remove the bay leaf and blitz the mixture into a thick puree. You can either add the contents into a mixer grinder jar (as below) or use an immersion blender.
Please note that there was some water left after cooking the pumpkins which I have added while blitzing.
Get the pumpkin puree back on the stove top and add milk along with black pepper powder. Ensure the gas flame is low. I have added 3/4 cup of milk to the pumpkin puree.
Check seasoning and add extra, if required.
Once the soup has achieved the desired consistency, add nutmeg powder. Mix once and switch off the flame. Serve pumpkin soup with a side of bread or salad.
Recipe Notes -
- Amount of milk added to the recipe is personal choice and depends on the consistency you prefer for a soup.
- If you are using the immersion blender, there is no need to cool the ingredients. You can blend directly. Since I was using a mixer grinder jar to blend, I had to cool it for 10 minutes. Avoid grinding anything hot. It will just spill all over.
- Black pepper powder, smoked paprika powder and some milk was drizzled on top while serving the soup (as seen in the pics)
Can I add cream to the recipe?
Skip the milk and add around 1/4 cup to 1/2 cup of cream. If you find your soup consistency too thick, adjust using some water or stock. Whisk the cream well before adding.
How long does the Pumpkin Soup stay fresh?
This soup stays fresh in the refrigerator for 3 to 4 days. I usually make enough soup to last for the next day.
Can I re-heat the soup?
I always re-heat soup on stove-top on low heat instead of the microwave.
How to adjust consistency of the soup if it becomes too thick?
Add stock and / or milk to the soup and stir it well on low heat. This should adjust the consistency.
What other ingredients can be added to the pumpkin soup recipe?
You can add fresh herbs especially rosemary or thyme which pair well with pumpkin. You can also add some red chilli flakes while serving, if you prefer spicy soup.
Adding herbs is entirely your choice and availability.
Is the recipe Gluten Free?
Yes the recipe is gluten free.
How to make the soup Vegan?
Use Almond Milk, Soy Milk or Coconut Milk (personal preference) for the soup instead of milk. If you are using coconut milk, you can add some curry powder instead of nutmeg and other spices.
Creamy Pumpkin Soup
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Love savory autumn dishes? Make this vegan pumpkin soup. Ready in less than 30 minutes, this dairy-free recipe is both tasty and nutritious.
When it comes to pumpkin, you can’t go wrong with sweet classics like pumpkin pie. But if you’re all about savory dishes, we’ve got the perfect recipe for you. This creamy vegan pumpkin soup is filling, nutritious, and full of flavor. You can also cook it up in less than 30 minutes, so it’s ideal for a last-minute lunch or dinner.
Like other soups, this dairy-free pumpkin soup works well as an appetizer, side dish, or main dish. Feeding multiple guests? Simply double or triple (or quadruple!) the recipe for an instant crowd pleaser.
- diced onion
- minced garlic
- pumpkin puree
- vegetable broth
- canned coconut milk
- fresh sage
- fresh thyme
- coconut cream, pumpkin seeds, kale (for topping)
Feel free to experiment with your favorite herbs. In addition to sage and thyme, rosemary and oregano will also work well. You can also add other spices, like cinnamon or paprika, to take things up a notch.
In a large pot over medium heat, add about 1 tablespoon oil. Cook the onion for 5 to 7 minutes or until fragrant and tender. Add the garlic and cook for another 30 seconds.
Add the pumpkin puree. Cook for 2 to 3 minutes, stirring frequently to make sure it doesn’t burn. Let cool slightly.
Chop the sage and thyme until you have about 3 teaspoons (1 tablespoon) of each. If using dried herbs, you’ll need 1 teaspoon of each.
To a high-powered blender or food processor, add the pumpkin mixture, broth, coconut milk, herbs, and spices.
Blend until combined and smooth. Taste and add more spices as necessary. If you’d like to thin the soup, slowly add more vegetable broth.
Pour the soup back into the pot. Warm over low heat, about 10 minutes, or until heated through.
At this point, you can stir in other ingredients like:
When it’s time to serve the soup, the possibilities for toppings are endless. Delicious ideas include:
- freshly ground black pepper
- fresh herbs
- swirl of coconut cream
- pumpkin, sunflower, or hemp seeds
- hot sauce
- cooked kale or spinach
You can also serve it with a side of toasted bread, pita, or vegan naan.
When served as a main dish, this recipe yields about 2 servings. If you serve it as a side dish or appetizer, you’ll have 4 to 6 servings or more.
If you somehow have leftover soup, store it in an air-tight container in the refrigerator for 4 to 5 days. You can also freeze the soup for up to 3 months.
- 6 large roma tomatoes (about 1-1/2 pounds total weight)
- olive oil
- kosher salt
- 1 large shallot (about 1/2 cup)
- 2 cloves garlic
- 1 teaspoon minced thyme
- 1 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon of ground cinnamon (more or less to taste)
- 3/4 teaspoon sugar
- 1/4 teaspoon ground sage (or 1/2 teaspoon minced fresh sage)
- 1/4 teaspoon of freshly grated nutmeg
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1-1/2 cups pumpkin puree (or 1 can store-bought)
- 4 to 5 cups homemade vegetable broth or [good quality store-bought]
- kosher salt, to taste (about 1 to 2 teaspoons)
- TO SERVE:
- heavy cream
- olive oil
- fresh basil leaves
- freshly ground black pepper
- Preheat your oven to 375°.
- Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Drizzle with olive oil and season with a teaspoon of kosher salt.
- Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. Let cool before transferring the tomatoes into your blender.
- Meanwhile, heat a large dutch oven on medium heat, sauté shallot in a teaspoon of olive oil until soft and translucent. Add in the minced garlic and cook for 1 minute.
- To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. Puree until smooth.
- Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup). Taste, adding more salt as desired. Bring to a bubble and heat until piping hot.
- Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Top with pepitas, fresh basil and freshly ground black pepper.
- *If using fresh sage, add it with the thyme to the sautéed shallot and garlic.
Why Anchos Instead of Other Smoked Chiles?
Ancho chiles are smoked poblano peppers. Rich, smoky flavors go really well with fresh pumpkin. You can use dried anchos if you want to take the time to rehydrate them. I find ancho spice works just as well if you make sure it is a fresh spice.
Anchos have a medium heat profile which doesn&rsquot usually offend those that are not chile-heads. For those that prefer more heat, chipotle spice gets the job done. Smoked paprika is the mildest of the smoked peppers for those that do not like heat but enjoy the smoky flavor profile.
Pumpkin Chipotle Soup with Smoky Pepitas Is the Flavor Twist You Need to Try
Creamy sweet pumpkin gets a surprising flavor boost with smoky chipotle and pepitas.
What&aposs creamy, spicy, smoky, and sweet all in one spoonful? This delicious, warming Pumpkin Chipotle Soup. You&aposll fall in love with this decadent pumpkin soup that takes fall&aposs favorite food to another level. (Need more pumpkin recipe ideas? Check out these creative ways to use canned pumpkin in all your recipes.)
The best part about this delicious soup is that it not only tastes amazing, it&aposs actually good for you. It&aposs packed with pumpkin so you&aposll be getting lots of fiber and beta-carotene, which your body converts to vitamin A-an important nutrient for healthy eyes and immunity). You&aposll get a double-dose of the seasonal squash with the smoky pepitas (a fancy word for pumpkin seeds), that offer a boost of protein, healthy fat, fiber and magnesium, and lots of healthy fat from coconut milk, which can help keep you full.
This soup recipe is also dairy-free, gluten-free, and sans refined sugar, so it easily fits into most people&aposs diets. And, in case you were worried that something this tasty might take hours to prepare, you&aposll be happy to know that this soup is quick and easy to throw together any weeknight.
Instructions: Pumpkin and fennel soup
Heat olive oil in a pot. Combine chopped leek (light green and white parts), garlic and sliced ginger. Cook until it becomes aromatic and the leek becomes slightly transparent and soft (2 to 3 minutes).
Combine sliced fennel and smoked paprika, stir and cook for another 2 minutes.
At this point add pumpkin and vegetable broth. Cook on medium – low heat until the pumpkin becomes tender (about 15 to 20 minutes). Turn off the flame and blend with a hand blender or in a stand mixer until the soup becomes smooth and creamy.
Taste, adjust with salt and pepper and blend again.
Serve with a few drops of olive oil and balsamic vinegar. Combine some chili flakes if you like your soup to be spicy and add some pumpkin seeds for some crunch. Serve warm.
p.s. If you are looking for another delicious veggie soup recipe check my Creamy and comforting potato, broccoli and cheese soup. (foto below)
How to make pumpkin soup easy and creamy – Best Tips & Tricks
1. What pumpkin is best for soup.
In theory, all pumpkins are good for soup because uncooked, their content is pretty much the same, right?
But in reality, some are better than others because after you cook them, their texture will change.
Also, their flavors are slightly different. Sweet, smooth-textured pumpkins are better for soup, while other kinds are better for casseroles and roasting.
I made this creamy pumpkin soup with Queensland blue pumpkin but there are others, very similar types, which you can use instead.
And here are some that are perfect for soup:
Now that we know what pumpkin is best for soup, let’s move on and see how to cut one for this purpose.
2. How to cut pumpkin for soup
There are 2 ways of cutting a pumpkin for soup:
- Into large chunks. First, place it on a sturdy chopping board and cut it in half, scoop out the seeds and peel, then cut it into large chunks.
- Into wedges. Cut it in half, scoop out the seeds and then cut each half into 0.5in wedges, using a sharp knife. This works best for smaller pumpkins.
You can apply these two methods for roasted pumpkin soup or if you want to skip the roasting part and make it with fresh pumpkin.
Although I have to say, roasted pumpkin soup is way tastier and more flavorful than fresh pumpkin soup.
That’s because the pumpkin gets kind of caramelized when roasted and its flavor is enhanced. So if you have to choose between the two, then by all means, go for the roasted pumpkin soup.
3. What spices go with creamy pumpkin soup
Spices are an important ingredient in many dishes and that goes for this vegan pumpkin soup recipe too. They can take food from ‘meh’ to ‘yummy’ and that’s exactly what they did for our dish.
Here are some of the best spices for creamy pumpkin soup:
4. What goes well with roasted pumpkin soup
This vegan roasted pumpkin soup is very nourishing and filling so I served it as a main. But I know many of you are greedy foodies and one soup is just not enough for you.
If you want to make it more filling, you can use the Parmesan croutons I used in this tomato soup . This won’t be vegan anymore but it will certainly fill up your tummy.
And if that’s not enough and you want to serve it with some other dish, here are some that go well with roasted pumpkin soup:
- Any baked or cooked fish (like Baked Salmon and Veggies ) or Turkey – this is an amazing Thanksgiving menu – an excellent meatless menu
5. Adjust this easy pumpkin soup recipe to your taste
If you want to adjust the flavor of this easy pumpkin soup recipe, you’ll need to tweak the spices to your taste or replace them with your favorites.
But for maximum taste and flavor, you have to try the following optional toppings: toasted coconut flakes, coconut yogurt, fresh ground black pepper, chopped roasted cashew, or fresh thyme.
Start by adding just a small amount of any of the optional toppings, then taste and add more if needed (to your taste).
These are real game-changers in terms of taste, flavor and texture. It just enhances everything and makes it better.
Great, now you know everything about this easy pumpkin soup recipe so it’s time to see how to make it.
And after making it, don’t forget to snap a few shots and post them on Insta with the hashtag #blondelish and tag @theblondelish.
Also, if you like this vegan pumpkin soup recipe video and want to see more like it, please Subscribe to my YouTube Channel .
Thursday 24th of September 2020
Thick, creamy and yummy. and I love all the warm spices and coconut cream in this soup.
Thursday 24th of September 2020
Maple Pumpkin Curry? I think Lil S might be onto something here! But first I need to enjoy this one in the traditional way. We're definitely hitting soup season, and this one sounds amazing! The spice mixture + the creaminess is definitely my kinda combination.
Thursday 24th of September 2020
This is such a lovely warming soup. We loved all the spices in it. I think I'll be making this a lot of over the next few months!
Thursday 24th of September 2020
I love a good savory pumpkin dish! This soup looks incredible and I can't wait to try it!
Thursday 24th of September 2020
The perfect soup for this time of year. It was only 2 degrees here in Scotland last night. I feels more like winter. I'll be bookmarking this one.
I'm Shashi - the photographer, recipe developer, and head food monger on here
where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.