I made a batch of this Pumpkin Soup this evening, and thought some of you might enjoy trying the recipe. The original came from Cooking Light magazine, but I've made a few modifications over the years. Note that you absolutely must use smoked paprika. It adds a delicious smoky flavor to the soup, and without it, it's rather bland.
Pumpkin Soup with Smoked Paprika and Pepitas1 T. olive oil
3 1/2 C. chopped yellow bell pepper (about 3 large)
1 1/2 C. chopped carrot (about 3-4 medium)
1 C. chopped onion (about 1 large)
1/2 tsp. Spanish smoked paprika
2 garlic cloves, chopped
5 C. chicken broth, divided
3/4 tsp. salt
1/4 tsp. black pepper
1 (15-ounce) can pumpkin puree
2 T. fresh lemon juice
2 T. pepitas (pumpkin seed kernels), toasted
1 T. chopped fresh parsley
Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion. Cook 10 minutes or until almost tender, stirring occasionally. Add paprika and garlic; sauté 1 minute.
Add 3 cups broth, salt, and black pepper. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
Return pureed vegetable mixture to Dutch oven. Stir in remaining 2 cups broth and pumpkin.
Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.
Remove from heat; stir in lemon juice.
Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkin seeds and about 1/2 teaspoon parsley. Serve immediately.
- Rather than pureeing the soup in a regular blender, I use an immersion blender and puree it right in the Dutch oven. It's much easier and safer.
- I sometimes serve the soup with a dollop of sour cream and some snipped chives.
- The original recipe didn't call for any added salt, but I think it needs some, so I usually add about 3/4 teaspoon. You can adjust to taste.