Go Back
As the crisp air of autumn sets in and the leaves turn to brilliant shades of amber and gold, there’s an undeniable shift in our culinary cravings. The Smoky Maple Roasted Pumpkin Soup stands as a perfect embodiment of the season, offering a dish that is not only visually stunning but also a comforting hug for the palate. This soup marries the earthiness of roasted pumpkin with the subtle sweetness of maple syrup and the smoky undertones of paprika, creating a flavor profile that is both unique and harmonious.

Smoky Maple Roasted Pumpkin Soup

Warm up your autumn evenings with Smoky Maple Roasted Pumpkin Soup, a cozy dish that beautifully blends the earthiness of roasted pumpkin with the sweetness of maple syrup and a hint of smoky paprika. This simple recipe celebrates seasonal ingredients and offers a deliciously creamy texture, perfect for chilly days. Serve it with crusty bread or a fresh arugula salad for a delightful meal. Enjoy the comforting flavors of fall in every spoonful!
Print Recipe Pin Recipe

Ingredients
  

1 medium pumpkin (about 3-4 pounds), peeled, seeded, and cut into cubes

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon black pepper

1 large onion, diced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

4 cups vegetable broth

1 cup full-fat coconut milk (or heavy cream for a richer texture)

3-4 tablespoons pure maple syrup (adjust to taste)

Juice of 1 lime

Pumpkin seeds and fresh thyme for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Pumpkin: In a large mixing bowl, combine the pumpkin cubes with olive oil, smoked paprika, cinnamon, salt, and black pepper. Toss until the pumpkin is evenly coated.

      Roast the Pumpkin: Spread the seasoned pumpkin pieces on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

        Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until translucent. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.

          Combine and Simmer: Once the pumpkin is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10-15 minutes to allow the flavors to meld.

            Blend the Soup: Use an immersion blender to puree the soup until it reaches your desired creamy consistency. If you’re using a regular blender, carefully blend in batches, ensuring to vent the lid to prevent pressure build-up.

              Finish with Cream and Maple: Stir in the coconut milk (or cream), maple syrup, and lime juice. Taste and adjust seasoning, adding more maple syrup if you prefer a sweeter soup.

                Serve: Ladle the soup into bowls, and garnish with a drizzle of coconut milk, pumpkin seeds, and fresh thyme.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings