Creamy Pumpkin Soup With Smoked Paprika (Print Version)

# Ingredients:

01 - 5 pounds sugar or kabocha pumpkin.
02 - 4 tablespoons butter.
03 - 2 medium yellow onions, chopped.
04 - 3 cloves garlic, minced.
05 - 3 teaspoons smoked paprika.
06 - ½ teaspoon ground cumin.
07 - 1 pinch cayenne pepper.
08 - 1 large Granny Smith apple, peeled and chopped.
09 - 4 cups chicken or vegetable broth.
10 - 1 cup water.
11 - 1 teaspoon fresh thyme or ½ teaspoon dried.
12 - ¼ teaspoon ground sage.
13 - 1 cup milk.
14 - ½ cup cream.
15 - Salt and black pepper to taste.
16 - Toasted pepitas for garnish.

# Instructions:

01 - Cut pumpkin, remove seeds. Roast cut-side down at 350°F for 45-60 minutes until soft. Cool and scoop out 6 cups flesh.
02 - Sauté onions in butter 4 minutes. Add garlic and spices, cook 1 minute more.
03 - Add apple, pumpkin, broth, water, and herbs. Boil, then simmer partially covered for 20 minutes.
04 - Puree soup until smooth using blender or immersion blender.
05 - Stir in milk and cream. Season with salt and pepper. Top with pepitas and extra paprika.

# Notes:

01 - Use cooking pumpkins, not carving ones.
02 - Can be made ahead.
03 - Keeps frozen up to 3 months.

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