Smoky Pumpkin Soup (Print Version)
# Ingredients:
01 -
5 pounds sugar or kabocha squash.
02 -
2 medium onions, finely chopped.
03 -
4 tablespoons of butter.
04 -
3 cloves of garlic, minced.
05 -
3 teaspoons paprika, smoked.
06 -
1 pinch of spicy cayenne pepper.
07 -
½ teaspoon cumin, ground.
08 -
1 large green apple, peeled and diced.
09 -
1 teaspoon thyme (fresh) or ½ teaspoon dried.
10 -
4 cups vegetable or chicken stock.
11 -
1 cup of plain water.
12 -
¼ teaspoon of ground sage.
13 -
½ cup heavy cream.
14 -
1 cup milk.
15 -
Black pepper and salt as needed.
16 -
Some toasted pumpkin seeds for topping.
# Instructions:
01 -
Slice pumpkin in half, scoop out seeds. Put halves cut-side down on a tray. Bake at 350°F for 45-60 minutes until soft. Let cool, then scoop out 6 cups of cooked flesh.
02 -
Melt butter in a pan, cook onions for about 4 minutes. Toss in garlic and spices, stir for another minute.
03 -
Mix in apple, pumpkin, broth, water, and herbs. Bring to a boil, lower the heat, and let simmer with the lid slightly open for 20 minutes.
04 -
Use an immersion blender or a countertop blender to puree everything into a creamy texture.
05 -
Pour cream and milk into soup. Season with salt and pepper. Sprinkle pepitas and a bit of paprika to garnish.
# Notes:
01 -
Don’t use carving pumpkins—use ones meant for cooking.
02 -
You can make it in advance, no problem.
03 -
Store in the freezer for up to 3 months.