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As the leaves change color and the air turns crisp, there's nothing quite like a warm bowl of soup to bring comfort and satisfaction. Smoky Maple Roasted Pumpkin Soup is the perfect embodiment of autumn, melding the earthy sweetness of roasted pumpkin with the rich smokiness of paprika and the gentle sweetness of pure maple syrup. This luscious soup not only warms your body but also invites the flavors of the season into your kitchen.

Smoky Maple Roasted Pumpkin Soup

Get ready to embrace the cozy flavors of fall with Smoky Maple Roasted Pumpkin Soup! This delightful recipe combines the earthy sweetness of roasted pumpkin with a hint of smokiness from paprika and a touch of maple syrup for a deliciously warming meal. Perfect for chilly evenings or festive gatherings, this soup is rich in flavor and nutrition, featuring seasonal ingredients that are great for supporting sustainable eating. Discover how to make this comforting dish and enjoy every soothing spoonful!
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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 ground 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 (for a creamier option, consider using heavy cream)

3-4 tablespoons pure maple syrup (adjust sweetness to your preference)

Juice of 1 fresh lime

Pumpkin seeds and additional fresh thyme for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the pumpkin.

    Prepare the Pumpkin: In a large mixing bowl, toss the cubed pumpkin with olive oil, smoked paprika, ground cinnamon, salt, and black pepper. Ensure that the pumpkin is uniformly coated with the seasoning mixture.

      Roast the Pumpkin: Transfer the seasoned pumpkin onto a baking sheet, spreading the pieces out in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized, remembering to turn the pieces halfway through for even cooking.

        Sauté the Aromatics: In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Incorporate the minced garlic and thyme, cooking for an additional minute until the mixture is fragrant.

          Combine and Simmer: Once the pumpkin is roasted, add it to the pot containing the sautéed onions and garlic. Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to blend beautifully.

            Blend the Soup: Using an immersion blender, carefully puree the soup until it achieves a creamy texture that you desire. If you are using a standard blender, blend the soup in batches, ensuring to slightly vent the lid to avoid the soup exploding due to steam pressure.

              Finish with Cream and Maple: Stir in the coconut milk (or heavy cream) to give the soup a luxurious texture, then mix in the maple syrup and fresh lime juice. Taste and adjust the seasoning as needed, adding more maple syrup if you like a sweeter flavor profile.

                Serve: Ladle the smooth soup into bowls and garnish with a swirl of coconut milk, a sprinkle of pumpkin seeds, and a few fresh thyme leaves for a touch of color and flavor.

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

                    - Presentation Tips: Consider serving the soup in wide, shallow bowls for a beautiful display. A sprinkle of colorful herbs and seeds adds an elegant touch. Enjoy with crusty bread on the side for a cozy meal!