Autumnal Bliss: Creamy Fall Pumpkin Soup with a Twist

Imagine the cozy aroma of roasted pumpkin weaving through your kitchen as you prepare this unexpected twist on a classic fall favorite. What makes this recipe special is its hint of smoked paprika, which transforms the earthy sweetness into something deeply layered. It’s a dish designed to surprise those who think they’ve had all the pumpkin soups they need.

This soup not only warms the hands but also sparks conversations around the table. Its velvety texture and a dash of cream make each spoonful feel like a small celebration of autumn’s bounty. Plus, it’s surprisingly quick to come together, perfect for those busy fall evenings.

Smoky Roasted Pumpkin Soup

This pumpkin soup is made by roasting pumpkin until tender and blending it into a smooth, velvety texture. The soup is seasoned with smoked paprika and finished with cream for richness, resulting in a warming, autumnal dish with a deep, layered flavor. Its bright orange color and creamy consistency make it visually inviting and comforting to enjoy.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 kg Pumpkin peeled, seeded, and cut into chunks
• 2 tbsp Olive oil for roasting
• 1 tsp Smoked paprika adds smoky depth
• 1 cup Vegetable broth
• 1/2 cup Heavy cream for richness
• to taste Salt and pepper

Equipment

• Baking sheet
• Large pot or Dutch oven
• Blender or immersion blender
• Chef’s Knife
• Cutting board
• Cooking spoon

Method

 

1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until the pumpkin is soft and slightly caramelized around the edges.
2. While the pumpkin is roasting, heat a large pot over medium heat and add a splash of olive oil. Once shimmering, stir in the smoked paprika and cook for 30 seconds until fragrant. This releases the smoky aroma and enhances the flavor.
3. Add the roasted pumpkin to the pot, breaking it into smaller pieces if needed. Pour in the vegetable broth, then bring everything to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
4. Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender in batches. Puree until the soup is completely smooth and velvety, with a rich orange color.
5. Return the blended soup to the stove over low heat. Stir in the heavy cream to create a luxurious, creamy texture. Season with salt and pepper to taste as the soup warms through.
6. Once heated through and seasoned, ladle the soup into bowls. Garnish with a drizzle of cream or a sprinkle of fresh herbs if desired and serve hot.

This recipe is a reminder that fall flavors can be both nostalgic and innovative. It’s a dish that invites you to play with spices and textures, making each bowl uniquely yours.