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Smoky Vegetarian Pumpkin Soup – vegetarian recipe
Stav Kogan

Smoky Vegetarian Pumpkin Soup

Elevate the classic pumpkin soup with a subtle, smoky kick from chipotle chili or smoked paprika. This creamy, comforting, and surprisingly simple recipe is perfect for a cozy weeknight dinner or an elegant starter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 -10 serving
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 g / 1.06 oz) unsalted butter or olive oil
  • 1 medium onion, chopped
  • 1/2 dried chipotle chili or 1/2 teaspoon / 1.5g (0.05 oz) smoked Spanish paprika
  • 1 large carrot, peeled and sliced thin
  • 2 cups (300 g / 10.6 oz) peeled, cubed baking pumpkin
  • 1/4 teaspoon (1 g / 0.04 oz) whole caraway seeds
  • 1 1/2 cups (350 ml) vegetable stock or broth
  • 3 cups (700 ml) cold milk
  • Salt and freshly ground black pepper to taste
  • for Perfect Pumpkin Soup
  • If you can’t find fresh baking pumpkins, substitute with two 15-ounce cans of plain pumpkin puree. Note that this will result in a slightly thinner soup.
  • To achieve a deep, smoky flavor without meat, use smoked chilis like chipotles or a high-quality smoked Spanish paprika. The flavor is concentrated, so a little goes a long way!
  • For an extra creamy, decadent soup, substitute half of the milk with heavy cream or full-fat coconut milk for a dairy-free option.
  • Make it a meal by serving with crusty bread for dipping, a dollop of sour cream or yogurt, and a sprinkle of toasted pumpkin seeds (pepitas) for crunch.

Method
 

  1. In a heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion, carrot, cubed pumpkin, and caraway seeds.
  3. Sauté for 8–10 minutes, stirring occasionally, until the pumpkin is tender and starts to caramelize.
  4. Pour in the vegetable stock, bring to a simmer, and cook for 20 minutes, allowing the flavors to meld and the vegetables to become completely soft.
  5. Remove the pot from the heat and stir in 2 cups (480 ml) of the cold milk. This helps cool the mixture slightly before blending.
  6. Carefully transfer the soup to a blender in batches and purée until completely smooth. Return the smooth soup to the pot.
  7. Stir in the remaining milk until you reach your desired consistency.
  8. Gently reheat the soup over low heat, but do not let it boil.
  9. Season generously with salt and pepper to taste.
  10. Serve hot, garnished with a sprinkle of smoked paprika or crumbled chipotle chili.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8g

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