Pumpkin Soup Recipe
An easy pumpkin soup recipe with a subtle kick from fresh ginger and smoked paprika. This healthy, flavorful soup is ready to serve in just 30 minutes.
Servings: 6 people
Ingredients
- 1,200 grams pumpkin Hokkaido or butternut squash
- 3 shallots or 1 white onion
- 3 garlic cloves
- 1 piece of fresh ginger about thumb-sized, finely chopped
- 1 apple peeled, cored, and diced
- Smoked paprika
- Bouillon cubes to taste
- 1.2 liters water
For Serving
- Fresh cilantro
- Greek yogurt
Equipment
- immersion blender
Instructions
- Prepare the pumpkin. I leave the skin on and simply remove the stem ends and the seeds. Cut the pumpkin into chunks.
- Finely chop the shallots, garlic, and ginger.
- Heat a large soup pot over medium heat with a little oil. Sauté the shallots, garlic, and ginger until fragrant.
- Add the pumpkin and cook for a few minutes, stirring occasionally.
- Meanwhile, peel the apple and cut it into small cubes.
- Add the apple, one pinch of smoked paprika, the bouillon cubes, and the water.
- Cover the pot with a lid and let the soup simmer gently for 20 minutes, or until the pumpkin is completely tender.
- Blend the soup until smooth with an immersion blender.
- Season to taste with more smoked paprika (I usually add another pinch) and, if you like a truly spicy soup, add a little chili powder.
- Ladle the soup into bowls and finish with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
Tips
Not everyone is a fan of cilantro. Feel free to leave it out or replace it with fresh mint or roasted pumpkin seeds for extra flavor and crunch.
How to store
Refrigerator: Store the soup in an airtight container in the refrigerator for up to 5 days.Freezer: Pumpkin soup freezes beautifully for up to 3 months. I like freezing it in individual portions for quick lunches or easy weeknight dinners. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave before serving.