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Roasted Pumpkin Soup with Smoked Paprika

This roasted pumpkin soup is made by roasting chunks of pumpkin until caramelized, then blending them into a smooth, velvety consistency with added smoked paprika for smoky depth. The finished dish has a rich, creamy texture with a vibrant orange hue and fragrant aroma, often topped with toasted pumpkin seeds for added crunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin peeled and cut into chunks
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 onion roughly chopped
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • to taste salt
  • to taste black pepper
  • Optional pumpkin seeds for garnish

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Cutting board
  • Large pot or stockpot
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, toss with 1 tablespoon of olive oil, and roast for about 30-40 minutes until golden and fragrant, stirring halfway through.
  2. While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes, letting your kitchen fill with a sweet aroma.
  3. Add the minced garlic and smoked paprika to the onions, cooking for another minute until fragrant and slightly browned, enhancing the smoky aroma of the spices.
  4. Once the pumpkin is roasted and cool enough to handle, peel the skin if necessary, then add the pumpkin to the pot with the sautéed onions and garlic.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to let the flavors meld and the pumpkin to soften further.
  6. Use an immersion blender or transfer the soup carefully to a blender, then blend until smooth and velvety. Return it to the pot if needed.
  7. Stir in the apple cider vinegar, taste the soup, and then season with salt and black pepper as needed for balance and depth. Adjust seasonings to your preference.
  8. Serve the soup hot, garnished with toasted pumpkin seeds or a swirl of cream if desired. Enjoy the rich, smoky, and smooth flavors in each spoonful.

Notes

For extra flavor, you can roast garlic along with the pumpkin or sprinkle additional smoked paprika on top before serving.