Creamy Pumpkin Soup With Smoked Paprika (Print Version)

# Ingredients:

01 - 5 pounds sugar or kabocha pumpkins.
02 - 4 tablespoons butter.
03 - 2 medium yellow onions, chopped.
04 - 3 cloves garlic, minced.
05 - 2-3 teaspoons smoked paprika.
06 - 1/2 teaspoon ground cumin.
07 - 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 1/2 teaspoon dried.
12 - 1/4 teaspoon ground sage.
13 - 1 cup milk.
14 - 1/2 cup cream.
15 - Kosher salt and black pepper to taste.
16 - Toasted pepitas for garnish.

# Instructions:

01 - Cut pumpkins, remove seeds, roast cut-side down at 350°F for 45-60 minutes until soft.
02 - Sauté onions in butter, add garlic and spices, cook until fragrant.
03 - Add apple, pumpkin, broth, water and herbs. Cook 20 minutes until apples are soft.
04 - Purée soup in batches until smooth.
05 - Add milk and cream, heat through and adjust seasonings.
06 - Top with pepitas and extra smoked paprika.

# Notes:

01 - Can be made one day ahead.
02 - Keeps 1 week refrigerated.
03 - Can be frozen up to 3 months.

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