Autumn’s Hidden Treasure: Creamy Fall Pumpkin Soup

As the air turns crisper and leaves crunch underfoot, I find myself craving comfort that’s warm yet unexpectedly energetic. This isn’t your typical pumpkin soup; it’s a velvet-smooth, spice-kissed creation with a twist that awakens your senses. I love experimenting with fall ingredients, transforming simple pumpkins into something luxuriously imaginative.

This recipe celebrates the unique charm of seasonal produce with a surprising splash of apple cider and a whisper of smoky paprika. It’s perfect for a dinner that feels special but requires minimal fuss. Plus, it fills the house with the warm, inviting aroma of fall that no candle can replicate.

Spiced Pumpkin and Apple Cider Soup

This pumpkin soup features a smooth, velvety texture with warming spices and a hint of smoky paprika. It is flavored with apple cider, which adds a subtle sweetness and depth, resulting in a comforting yet invigorating fall dish. The soup is puréed until creamy and served warm, with a visually appealing, vibrant orange color.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups pumpkin puree fresh or canned
• 1 cup apple cider
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Equipment

• Large pot
• Immersion blender or regular blender

Method

 

1. Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
2. Add the minced garlic to the pot and sauté for another minute, until it becomes fragrant and slightly golden.
3. Stir in the pumpkin puree, smoked paprika, and cinnamon, allowing the spices to evenly coat the pumpkin and onion mixture.
4. Pour in the apple cider and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10 minutes so flavors meld and the soup slightly thickens.
5. Use an immersion blender directly in the pot to pureé the soup until smooth and velvety. Alternatively, transfer in batches to a blender and purée until creamy, then return to the pot.
6. Season with salt and pepper to taste, then stir well to incorporate. Warm the soup briefly over low heat, ensuring it’s heated through and flavors are balanced.
7. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of extra smoked paprika if desired. Enjoy the rich, smooth texture and warming spice aroma.

Notes

This soup can be prepared ahead and reheated. For extra creaminess, swirl in a splash of coconut milk before serving.

Making this soup reminds me that the best recipes are often simple, with a twist that keeps things interesting. The creamy texture combined with a dash of spice is satisfying without being heavy. It’s a gentle reminder that fall brings not just change in weather but a new opportunity to savor the flavors around us.