Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Smoky pumpkin soup with toasted seeds
Silky and nutritious pumpkin soup with toasted seeds

Smoky Roasted Pumpkin Soup with Toasted Seeds

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups Appetizers
Everyone knows pumpkin soup, but smoked paprika takes it to a new dimension. The meeting of sweet squash and smoky aroma is exciting, softened by creamy coconut milk and complemented by the crunch of toasted pumpkin seeds. A simple autumn soup that radiates a festive atmosphere.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot
  • Immersion blender
  • Skillet for seeds

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Chop the onion finely, crush the garlic. Cube the pumpkin.

Tip: Hokkaido (Red Kuri) squash doesn't need peeling as the skin softens; others (like Butternut) should be peeled.
2 ✓

Sauté the onion in oil until translucent, then add garlic. Remove from heat and stir in the smoked paprika.

Tip: Paprika burns and turns bitter instantly in hot oil if left on heat.
3 ✓

Return to heat, toss in the pumpkin, coat it, then pour in the broth. Season with salt and pepper.

4 ✓

Simmer covered for about 20 minutes until pumpkin is completely tender.

Tip: It's ready when you can easily crush a cube with a wooden spoon.
5 ✓

Remove from heat and blend until smooth with an immersion blender. Stir in the coconut milk and warm through (don't boil long).

6 ✓

Meanwhile, toast pumpkin seeds in a dry skillet for a few minutes until fragrant and popping.

Tip: Toasting brings out the seeds' aroma.
7 ✓

Serve the soup topped with toasted seeds.

Recipe FAQ

The soup is too sweet, how to fix it?
Pumpkin sugar content varies. Balance the sweetness with a little lemon juice, apple cider vinegar, or a touch of chili.

Ingredients

  • 1.75 lbs Pumpkin/Squash, cubed
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 0.75 cup Coconut Milk (or cream)
  • 3.5 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.25 cup Pumpkin Seeds (Pepitas)