It’s just starting to be pumpkin season here and the huge orange gourds are sprouting at all the local markets. So, let’s grab one and make a little heart warming pumpkin soup. This is a wonderful addition to anyone’s repertoire of soups. This recipe is one of the simple ones. Pumpkin soups are a blank canvas on which you can paint with a wide variety of spices, but this one will have just three. The warming part of this soup comes from a liberal dose of smoky paprika.
Here’s what you’ll need:
- About two cups of diced pumpkin
- 4 cup of water
- ½ onion diced
- 1 tablespoon butter
- 1 tablespoon paprika
- 1 teaspoon black pepper
- Sea salt
- ½ cup heavy cream, or half and half
Start by melting the butter in your soup pot and sauté the onions. Deglaze the pot with the water to bring up those tasty bits. Then, pour in the rest of the water and add the pumpkin and spices. Let this boil until the pumpkin softens up. Then, using our indispensible magic wand (immersion blender) blend the mixture very smooth. Then turn to a simmer and add the cream. Let this all blend together and serve it hot.