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Smoked Paprika Pumpkin Soup with Toasted Sage

This pumpkin soup is made by roasting pumpkin chunks until tender, then blending them into a velvety base. Key ingredients include roasted pumpkin, toasted sage, smoked paprika, and cream, which combine to create a rich, earthy flavor with a smoky depth. The final dish has a smooth, creamy texture with a vibrant orange color and an aromatic finish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pumpkin, peeled and cubed Butternut or sugar pumpkin works well
  • 2 tablespoons olive oil
  • 1 teaspoon toasted sage leaves Chopped or whole for garnish
  • 1 teaspoon smoked paprika Adds smoky warmth
  • 1 cup vegetable broth Can be adjusted for consistency
  • 1/2 cup heavy cream Add gradually to prevent curdling
  • salt to taste salt
  • freshly ground black pepper For seasoning

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Cookware utensil

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin cubes evenly on a baking sheet and drizzle with olive oil. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges.
  2. While the pumpkin roasts, heat a small skillet over medium heat and add the sage leaves. Toast them for about 2 minutes until fragrant and crispy; remove from heat and chop or leave whole for garnish.
  3. Transfer the roasted pumpkin to a large pot. Pour in the vegetable broth, and bring to a gentle simmer over medium heat. Let cook for 5 minutes to meld the flavors.
  4. Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the mixture to a blender in batches and blend until silky.
  5. Stir in the smoked paprika and season with salt and black pepper to taste. Continue to blend or stir until evenly incorporated.
  6. Pour the heavy cream slowly into the soup, stirring gently to prevent curdling. Warm the mixture just until everything is heated through and slightly thickened.
  7. Taste the soup and adjust the seasoning if needed. Ladle the hot soup into bowls and garnish with the toasted sage leaves, whether chopped or whole.
  8. Serve immediately while the soup is warm, enjoying its rich aroma and smooth texture with a smoky herbal note.

Notes

For a vegan version, substitute the heavy cream with coconut milk or cashew cream. Avoid over-roasting to prevent burnt flavors. Adjust broth quantity for desired thickness.