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Creamy Pumpkin Soup with Toasted Sage and Smoked Paprika

This pumpkin soup is made by simmering pumpkin chunks with aromatic spices and blending until smooth, resulting in a velvety, textured broth. The final dish features a creamy consistency with hints of toasted sage and smoked paprika, offering a warm and inviting presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin or butternut squash, peeled and cubed about 4 cups of cubes
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 4 small fresh sage leaves for toasting
  • Salt and freshly ground black pepper to taste

Equipment

  • Large saucepan
  • Stirring spoon
  • Blender or immersion blender
  • Small skillet

Method
 

  1. Place the pumpkin cubes on a baking sheet and roast in the oven at 400°F (200°C) for about 25-30 minutes until they are tender and slightly caramelized.
  2. Meanwhile, melt the butter in a large saucepan over medium heat and add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
  3. Add the minced garlic, ground ginger, and smoked paprika to the saucepan and cook for another minute, stirring, until the spices release their aroma.
  4. Once the pumpkin is roasted and cool enough to handle, add it to the saucepan with the aromatics and pour in the broth. Bring the mixture to a gentle simmer.
  5. Use an immersion blender or transfer the mixture to a blender to blend until smooth and velvety. Be careful with hot liquids and blend in batches if necessary.
  6. Return the pureed soup to the saucepan (if using a blender), and stir in the heavy cream to create a luscious, creamy texture. Warm gently without boiling.
  7. In a small skillet, heat a teaspoon of oil over medium heat and add the sage leaves. Toast until crispy and fragrant, about 1-2 minutes, then remove and set aside.
  8. Season the soup with salt and freshly ground black pepper to taste, adjusting as needed for flavor balance.
  9. Serve the hot pumpkin soup garnished with the crispy sage leaves and a sprinkle of smoked paprika for color.

Notes

For an extra touch, drizzle a little more cream on top before serving. The soup can be stored refrigerated and reheated gently on the stove.