Maple Paprika Pumpkin Soup

Sweet, savory, simple, delicious? Yes, this soup has it all.

Purèe and soup are my two main go-tos with pumpkin. We grew a small patch last Fall. They’ll store for 6 months, maybe longer. Butternut or acorn squash are fine substitutes.

Pork, beef, chicken, or mixed bone broth work well here.

New England Sugar Pie Pumpkins


1 quart/32 oz bone broth
30 oz pumpkin puree (homemade or 2 cans store bought)
3/4 cup/12 oz maple syrup
4 Tbsp/56 grams butter
1.5 tsp dried sage or rosemary
1 dried paprika pepper with seeds (substitute 1/2 tsp sweet paprika powder and 1/2 tsp hot paprika powder)
salt and pepper to taste
Cream (optional)


Melt the butter in a heavy bottomed pot on medium low heat. Add the sage or rosemary, simmer for 1 min.

Add the bone broth, pumpkin puree and paprika. Stir to combine. Bring to a gentle simmer. Add salt and pepper to taste.

Add the maple syrup.

Simmer, uncovered, for about 30 min, until volume is reduced by half.

Turn off heat and stir in a splash of cream if using.

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