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Smoky Pumpkin Soup with Cheddar
I stayed alone with my daughter for a few days, and we went all out with pumpkin! Pumpkin, cheddar, and smoked paprika are all our favorite ingredients, so naturally, the idea of this soup excited us.
Even more exciting is that by writing this recipe, instead of just taking nature's wonderful pumpkins, I'm giving something back by planting a tree! Join me in making it a forest!!!
If you have ready-made pumpkin puree (e.g., bake a large pumpkin and freeze it in portions), this soup comes together super quickly.
The pumpkin I got was small, about 2 pounds. After baking and removing the skin, it was about 1 1/3 pounds, 2 cups of puree.
The amount was enough for the two of us to eat (very well).
Smoky Pumpkin Soup with Cheddar
I stayed alone with my daughter for a few days, and we went all out with pumpkin! Pumpkin, cheddar, and smoked paprika are all our favorite ingredients, so naturally, the idea of this soup excited us.
Even more exciting is that by writing this recipe, instead of just taking nature's wonderful pumpkins, I'm giving something back by planting a tree! Join me in making it a forest!!!
If you have ready-made pumpkin puree (e.g., bake a large pumpkin and freeze it in portions), this soup comes together super quickly.
The pumpkin I got was small, about 2 pounds. After baking and removing the skin, it was about 1 1/3 pounds, 2 cups of puree.
The amount was enough for the two of us to eat (very well).
Cooking Instructions
- 1
For the pumpkin puree: Take a pumpkin and cut it in half. Remove the seeds and place it in the oven for about an hour, until it softens. Once it cools, it's super easy to scoop out the flesh. Blend the pumpkin flesh in a blender, and your puree is ready! (You can also put the whole pumpkin in the oven and cut/remove seeds afterward. It just needs a little more time in the oven)
- 2
In a pot, melt the butter. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
- 3
Add the pumpkin puree and mix well.
- 4
Add the broth and stir again. Let it simmer for about 5 minutes. Add the cheddar and blend with an immersion blender until smooth (if desired. Generally, it's all blended, only the onions remain, which are wonderfully caramelized. But we liked it completely velvety).
- 5
Add salt, pepper, and smoked paprika and taste. Add as much as you need to your liking!
- 6
Serve with grated cheddar and croutons! For me, the sage makes a difference. I sprinkled a little dried sage on top, and it was absolutely perfect!!!
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