Creamy Pumpkin Soup (Print Version)
# Ingredients:
01 -
5 pounds kabocha or sugar pumpkin.
02 -
2 medium onions, diced.
03 -
4 tablespoons of butter.
04 -
3 minced garlic cloves.
05 -
3 teaspoons of smoked paprika.
06 -
1 pinch of cayenne for some kick.
07 -
Half a teaspoon of cumin powder.
08 -
1 peeled and diced Granny Smith apple.
09 -
1 cup of water.
10 -
4 cups of vegetable or chicken broth.
11 -
1 teaspoon of thyme (use fresh or half if dried).
12 -
A quarter teaspoon of ground sage.
13 -
Half a cup of cream.
14 -
1 cup of milk.
15 -
Salt and black pepper as needed.
16 -
Toasted pepitas for decoration.
# Instructions:
01 -
Cut your pumpkin in half, scoop out the seeds, and place it cut-side down. Roast at 350°F for 45–60 minutes until tender. Let it cool before scooping out 6 cups of the flesh.
02 -
Melt butter in a pan, toss in the onions, and sauté for four minutes. Add garlic along with spices, cooking for another minute.
03 -
Combine pumpkin, apple, herbs, water, and broth in the pot. Bring it all to a boil, reduce to a gentle simmer, and leave partially covered for 20 minutes.
04 -
Use an immersion blender or standard blender to puree the soup until silky smooth.
05 -
Pour in the milk and cream, then sprinkle on some salt and pepper. Garnish each serving with toasted pepitas and a dash of paprika.
# Notes:
01 -
Choose cooking pumpkins, not the carving type.
02 -
You can make it beforehand.
03 -
Freezes wonderfully for up to three months.