Unveil the Secret Spice in My Fall Roasted Pumpkin Soup

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As the leaves turn crisp and the air takes on a cozy chill, I find myself craving a bowl that offers more than just warmth. This isn’t your usual pumpkin soup; I sprinkle in a pinch of smoked paprika that gives it a subtle smoky kiss, reminiscent of autumn campfires. The aroma alone can teleport you to a forest filled with fallen leaves and crackling flames.

Every spoonful is a reminder of late afternoons spent in the kitchen, experimenting with spices that tell their own story. Roasting the pumpkin enhances its natural sweetness, creating a velvety base that’s deeply comforting. I love how the simple act of roasting transforms a humble vegetable into a rich, flavorful experience.

Roasted Pumpkin Soup with Smoked Paprika

This pumpkin soup is made by roasting chunks of pumpkin until tender to bring out their natural sweetness, then blending them into a smooth, velvety puree. It is seasoned with smoked paprika, which adds a subtle smoky flavor that enhances its cozy, autumnal character. The final dish has a creamy texture and rich, warm aroma, perfect for cooler days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 kg pumpkin preferably sugar pumpkin or butternut squash
  • 2 tablespoons olive oil for tossing pumpkin pieces
  • pinch smoked paprika adds smoky flavor
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream optional for richness
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil and spread them evenly on a baking sheet. Roast for about 30-40 minutes until they're tender and slightly caramelized, filling the kitchen with a sweet roasted aroma.
  2. While the pumpkin roasts, chop the onion and mince the garlic. In a large pot, sauté the onion in a little olive oil over medium heat until it becomes translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Once the pumpkin is roasted and cool enough to handle, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, which will help blend everything smoothly.
  4. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow flavors to meld. Use an immersion blender or transfer to a regular blender to blend the soup until smooth and creamy. Be cautious with hot liquids—blend in batches if needed.
  5. Return the blended soup to the pot if you've used a stand blender. Stir in the heavy cream for added richness and sprinkle in smoked paprika for that signature smoky flavor. Season with salt and pepper to taste.
  6. Warm the soup gently over low heat until heated through, about 5 minutes. Give it a final taste and adjust seasoning if necessary.
  7. Serve the soup hot, garnished with a drizzle of cream or a sprinkle of extra smoked paprika if desired. Pair with crusty bread for a complete autumn-inspired meal.

When the first bowl is empty, I already start thinking about the next. It’s perfect for casual family dinners or a cozy weekend brunch with friends. The best part? It comes together quickly, allowing me to indulge in the season’s bounty without the fuss.

This roasted pumpkin soup isn’t just a meal; it’s a small celebration of fall’s beauty and comfort. Every simmer fills my home with warm, enticing smells that linger long after the bowl is finished. And as the cool evenings settle in, I know I have a pot of this magic ready to go.

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