Spanish Roasted Pumpkin Soup with Smoked Paprika Recipe
Creamy roasted pumpkin soup with smoked paprika tastes like autumn transported to the Spanish coast. In Spain, pumpkin is often combined with olive oil and spices, and smoked paprika gives it a lightly smoky, deep aroma. This dish is delicate yet bold, perfect for warming up after a chilly walk.
Roasting the pumpkin and potatoes before blending concentrates their natural sweetness and gives the soup a deeper, more complex flavour. Smoked paprika adds a Spanish twist and a subtle smokiness without using any meat or bacon, making the dish both vegetarian and very aromatic.
Chef's tips
Use a flavourful, ripe pumpkin – varieties like Hokkaido or butternut work best for a naturally creamy texture. Don’t skip roasting the garlic in its skin; it becomes sweet and mellow, giving the soup a rich, rounded taste. If your stock is salty, add salt only at the end, after blending and tasting.
How to serve
Serve the soup in warmed bowls, topped with toasted pumpkin seeds, a drizzle of good-quality extra virgin olive oil and a pinch of smoked paprika. Pair with rustic bread, garlic bread or a simple green salad with a lemony vinaigrette for a light but satisfying meal.
Ingredients
- pumpkin - 800 g
- potatoes - 200 g
- onion - 1 piece
- garlic - 3 cloves
- vegetable stock - 1 l
- sweet paprika - 1.5 teaspoons
- cream - 80 ml
- olive oil - 3 tablespoons
- salt
- pepper
- pumpkin seeds - 3 tablespoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the pumpkin, cut it in half and remove the seeds. Cut into smaller pieces. If you are using Hokkaido pumpkin, you don’t need to peel it, just scrub the skin well.
- Peel the potatoes and cut into large cubes. Peel the onion and cut into quarters. Leave the garlic cloves in their skins.
- Spread the vegetables on the tray, drizzle with 2 tablespoons of olive oil, season with salt and gently toss with your hands. Roast for 25–30 minutes, until the pumpkin and potatoes are soft and the edges are lightly browned.
- Transfer the roasted vegetables to a large pot. Squeeze the garlic flesh out of the skins into the pot and discard the skins.
- Pour in the vegetable stock and bring to a boil over medium heat. Cook for 5 minutes so the flavours meld.
- Add the smoked paprika, stir and remove the pot from the heat. Blend the soup with a hand blender until smooth and creamy. If it is too thick, add a little water or more stock.
- Pour in the cream and briefly blend again or stir thoroughly with a spoon. Season with salt and pepper to taste. Heat for another 2–3 minutes over low heat, without letting it boil.
- Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan often, until they are lightly browned and smell nutty.
- Ladle the soup into bowls, drizzle with a little olive oil, sprinkle with pumpkin seeds and, optionally, a pinch of extra smoked paprika on top.
Storage
Zupę przechowuj w lodówce bez pestek dyni, dodawaj je dopiero przed podaniem. Do mrożenia najlepiej odłóż część bez śmietanki i dodaj ją po rozmrożeniu podczas podgrzewania.
