This creamy pumpkin soup combines the warmth of ginger with a smoky hint of paprika, creating a comforting dish perfect for chilly days.
Ingredients
1poundpumpkinabout half a pumpkin
2teaspoonsoilolive, cocount, avocado, or any vegetable oil
1mediumyellow oniondiced
1teaspoonfresh gingergrated
2clovesgarlicminced
1teaspoonsmoked paprika
2cupsvegetable stock
1teaspoonfresh thymeor a pinch of dried thyme
1teaspoonsalt
Optional Garnishes
Yogurt, heavy cream, or coconut cream
pumpkin seeds
extra virgin olive oil
crushed chili flakes
Instructions
Prepare the pumpkin by halving, peeling, and cubing.
In a medium sized pot, heat oil and sauté onion until it's soft and translucent.
Add ginger, and garlic and cook for 30 seconds until the garlic is fragrant (be careful not to burn it). Then add the smoked paprika, and cook for 30 seconds.
Add the vegetable stock, and thyme and bring to a simmer. Cover with a lid and simmer on low heat for 10-15 minutes or until the pumpkin is fork-tender.
Blend the soup using an immersion blender until smooth and creamy. Season with salt, and adjust the seasonings to your preference. Allow to cool for 5 minutes before serving.
Ladle into bowls, then garnish with your favorite garnishes (yogurt, cream, fresh herbs, red pepper flakes, a drizzle of olive oil, or pumpkin seeds). Serve warm with crust bread.
Notes
This pumpkin soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out.
This soup is freezer friendly.
For more spiciness, add more chilis while cooking.
To make in a soup maker, simply add all ingredients in the soup maker and let it cook for 10 minutes. Then choose the “smooth” setting so it blends the ingredients into the desired consistency. Serve warm!