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Vegan Pumpkin Soup with Smoked Paprika

This pumpkin soup combines roasted pumpkin, coconut milk, and smoky spices, with a hint of smoked paprika, to create a creamy, velvety texture. The soup is prepared by roasting, blending, and simmering these ingredients to achieve a smooth and flavorful final dish that is both comforting and visually appealing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin peeled, seeded, and cut into chunks
  • 1 can coconut milk full-fat for creaminess
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon smoked paprika adds smoky depth
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin ground
  • to taste salt
  • to taste black pepper
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Baking sheet
  • Blender
  • Pot
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil and a pinch of salt, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, filling your kitchen with a warm, nutty aroma.
  2. While the pumpkin is roasting, heat a bit of oil in a large pot over medium heat. Add the minced garlic and cumin, sautéing until fragrant—about 1 minute—that will smell slightly toasty and inviting.
  3. Once the pumpkin is cooked and cool enough to handle, transfer the roasted pieces into a blender. Pour in the coconut milk and blend until smooth and creamy, about 1-2 minutes—this will create a velvety base for your soup.
  4. Pour the blended mixture into the pot with the toasted garlic and spices. Bring to a gentle simmer over low-medium heat, stirring occasionally. Allow it to cook for 10 minutes, allowing the flavors to meld together beautifully.
  5. Add smoked paprika, salt, and black pepper to taste. Stir well to incorporate the spices evenly—this imparts a deep smoky aroma and vibrant color.
  6. If you like a bright note, add a squeeze of lemon juice and stir. Check the seasoning, adjusting salt and spices as needed to balance the flavors.
  7. Use an immersion blender to blend the soup directly in the pot until perfectly smooth and thick. Alternatively, transfer the soup in batches to a blender and blend until silky.
  8. Once blended, taste and adjust seasoning if necessary. The soup should be warm, velvety, and have a subtle smoky sweetness with a hint of acidity.
  9. Serve hot in bowls, garnished with a sprinkle of smoked paprika or fresh herbs if desired. The soup should feel silky and inviting, with a beautiful rich orange color and a fragrant smoky aroma.

Notes

For an extra layer of flavor, garnish with toasted pumpkin seeds or a drizzle of olive oil before serving.