Go Back

Roasted Pumpkin Soup with Cinnamon and Smoked Paprika

This roasted pumpkin soup is made by baking pumpkin halves until caramelized and soft, then blending with spices to create a smooth, velvety texture. The final dish has a rich, slightly thick consistency with an inviting orange color and fragrant aromas of cinnamon and paprika.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food, Fall
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large pumpkin halved and seeded
  • 2 tablespoons olive oil for roasting
  • 0.5 teaspoon cinnamon ground
  • 0.5 teaspoon smoked paprika sweet or hot, based on preference
  • 4 cups vegetable broth or chicken broth
  • 1 clove garlic minced
  • to taste salt and pepper for seasoning
  • 0.5 cup plain yogurt or sour cream for serving (optional)

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Knife
  • Cutting board
  • Cooking spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Place the pumpkin halves cut side up on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon and smoked paprika. Roast for about 40 minutes, or until the pumpkin flesh is soft and caramelized around the edges.
  2. Remove the pumpkin from the oven and let it cool slightly. Using a spoon, scoop out the roasted flesh into a blender or mixing bowl.
  3. Add the minced garlic to the blender, then pour in the vegetable broth. Blend until completely smooth and creamy, about 30 seconds, ensuring no lumps remain.
    1 large pumpkin
  4. Pour the blended mixture into a saucepan and bring it to a gentle simmer over medium heat. Taste and season with salt and pepper as needed.
    1 large pumpkin
  5. Once heated through, remove from the heat and ladle the soup into bowls. If desired, swirl in a spoonful of plain yogurt or sour cream for added creaminess.
    1 large pumpkin
  6. Finish with a sprinkle of extra smoked paprika or a drizzle of olive oil for presentation. Serve hot and enjoy the cozy, aromatic flavors.

Notes

You can substitute canned pumpkin for fresh roasted pumpkin if in a hurry. Adjust the spices to your taste, and add a splash of lemon juice for brightness if desired.