Smoky Pumpkin Soup (Print Version)
# Ingredients:
01 -
5 pounds of sugar or kabocha squash.
02 -
4 tablespoons of melted butter.
03 -
2 medium chopped yellow onions.
04 -
3 minced garlic cloves.
05 -
3 teaspoons of smoked paprika.
06 -
Half a teaspoon of ground cumin.
07 -
A dash of cayenne pepper.
08 -
1 large peeled and diced Granny Smith apple.
09 -
4 cups of veggie or chicken stock.
10 -
1 cup of water.
11 -
1 teaspoon of fresh thyme or half a teaspoon if dried.
12 -
Quarter teaspoon of sage powder.
13 -
1 cup of milk.
14 -
Half a cup of cream.
15 -
Season with salt and pepper to your liking.
16 -
Toasted pumpkin seeds to sprinkle on top.
# Instructions:
01 -
Slice the pumpkin, discard the seeds. Bake with the cut side down at 350°F for 45-60 minutes until it's soft. Let cool, then scoop out 6 cups of it.
02 -
Melt butter and cook onions for 4 minutes. Toss in the garlic and all spices, cooking another minute.
03 -
Mix in the apple, pumpkin flesh, broth, water, and herbs. Bring to a quick boil, then lower the heat and simmer with a lid partially on for 20 minutes.
04 -
Use an immersion blender or countertop blender to puree the soup until it's creamy.
05 -
Pour in the cream and milk, then season with salt and pepper. Sprinkle with toasted pepitas and a pinch of extra paprika.
# Notes:
01 -
Pick pumpkins meant for cooking, not the kind for decorations.
02 -
You can make it ahead of time.
03 -
It stays good in the freezer for up to three months.