This warming pumpkin soup has some smoky flavors from paprika and heat from cayenne. No cream necessary and can easily be made dairy free by substituting olive oil for butter.
Ingredients:
Cut pumpkins in half, coat in olive oil and roast face down in a pan at 350 until soft. Add butter and onions to a large soup pot. Allow onions to cook on medium for approximately 5 minutes until clear. Add garlic and cumin. Add apple, carrot, roasted pumpkin and stock along with paprika and cayenne. Bring to a simmer for 20 minutes or until carrots are soft. Use immersion blender or food processor to blend soup into a smooth texture. Add salt and pepper to taste. Add more heat (smoked paprika or cayenne) as needed. Toast pepitas in olive oil on stovetop until browned. Top soup with fresh thyme and roasted pepitas.
Ingredients:
- 4 pie pumpkins
- 4 carrots peeled and chopped
- 1 apple peeled, cored and chopped
- 7-12 cloves of garlic2 onions coarsely chopped
- 5 tbs butter (can substitute oil to make dairy free)
- 10 cups chicken stock
- 4 tsp cumin
- 1 tsp smoked paprika (hot)
- 1 tsp cayenne
- Fresh thyme
- Pepitas
Cut pumpkins in half, coat in olive oil and roast face down in a pan at 350 until soft. Add butter and onions to a large soup pot. Allow onions to cook on medium for approximately 5 minutes until clear. Add garlic and cumin. Add apple, carrot, roasted pumpkin and stock along with paprika and cayenne. Bring to a simmer for 20 minutes or until carrots are soft. Use immersion blender or food processor to blend soup into a smooth texture. Add salt and pepper to taste. Add more heat (smoked paprika or cayenne) as needed. Toast pepitas in olive oil on stovetop until browned. Top soup with fresh thyme and roasted pepitas.
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