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Smoked Paprika Roasted Pumpkin Soup

This pumpkin soup is made by roasting pumpkin flesh to develop a sweet, caramelized flavor, then blending it into a smooth, velvety purée. The soup incorporates smoky paprika and fresh sage for a layered, aromatic profile, resulting in a vibrant orange bowl with a creamy texture and complex flavor. It is typically served warm, garnished with seeds or herbs for added crunch and aroma.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin flesh peeled and cubed
  • 2 cloves garlic whole cloves, roasted separately
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 bunch fresh sage roughly chopped
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup coconut milk for richness
  • to taste salt & pepper seasoning to enhance flavor

Equipment

  • Baking Sheet
  • Blender or immersion blender
  • Large pot
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the pumpkin cubes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 30-35 minutes until the flesh is tender and lightly caramelized, filling your kitchen with a sweet aroma.
  2. While the pumpkin roasts, peel two garlic cloves and set them aside. Once the pumpkin is done, remove the sheet from the oven and let the pumpkin cool slightly.
  3. In a large pot, heat a splash of olive oil over medium heat. Add the chopped sage and cook until fragrant, about 1 minute, stirring constantly to avoid burning.
  4. Add the roasted pumpkin to the pot along with the smoked paprika. Stir well to coat the pumpkin evenly with the paprika and herbs, allowing the spices to bloom for 1-2 minutes.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the roasted garlic cloves and cook for about 10 minutes, letting the flavors meld together.
  6. Remove the garlic cloves from the pot and set aside. Use an immersion blender to purée the soup until completely smooth, or carefully transfer it to a blender and blend in batches.
  7. Stir in the coconut milk for added creaminess, then season with salt and pepper. Taste and adjust seasoning as needed—add more paprika for smokiness or a splash of vinegar if you prefer a tangy note.
  8. Reheat gently if necessary, ensuring the soup is warm and inviting. Serve hot, garnished with additional sage leaves, toasted pumpkin seeds, or a drizzle of cream for presentation.

Notes

For extra flavor, sprinkle toasted pumpkin seeds on top. To make the soup vegan, use coconut milk and ensure broth is vegetable-based. Leftovers can be stored refrigerated for up to 3 days and gently reheated.