Pumpkin Soup with Smoked Paprika


Pumpkin Soup with Smoked Paprik

Have you ever tried cooking with smoked paprika? A few months ago I posted a recipe for roasted chicken with smoked paprika in which I told how I first encountered smoked paprika in a kumara soup in New Zealand.

Like chipotle, smoked paprika can add a wonderful smokey dimension to food. It’s perfect with this rich and creamy pumpkin soup. McCormick is putting some marketing effort behind promoting this wonderful spice, so you should be able to find it easily in your local supermarket.


Pumpkin Soup with Smoked Paprika Recipe

Ingredients

  • 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin purée
  • 4 Tbsp butter
  • 2 medium yellow onions, chopped, about 2 cups
  • 3 garlic cloves, minced
  • 1 Tbsp smoked paprika
  • 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

* Most pumpkins in the store are meant for jack-o-lanterns, not eating. Use a sugar pumpkin or a Japanese Kabocha pumpkin if you are going to cook with it.



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