Hearty and flavorful autumn recipe: Pumpkin leek soup with smoked paprika. Serve with homemade whole grain spelt crackers. Healthy, vegan and easy-to-make!
I got some fresh seasonal organic fruits and vegetables from my mother in law last week. Look at these!I was thinking about how to use them in the best way and I came up with the idea of a vegan pumpkin leek soup with smoked paprika. It’s an easy soup and it has a very hearty intense taste. It’s hard to believe that it’s totally vegan because the smoked paprika adds a bacon-like flavor to the soup. We got this amazing smoked paprika from our friends as a housewarming gift. And I’m glad we did, because this is something outstanding. It’s not just paprika, it’s not hot, it’s not sweet, it’s not plain, it’s smoked! It makes food taste like it was cooked over an open fire. It’s really nice to enjoy a hot bowl of this flavorful hearty soup in autumn. But it’s not complete without my flat bread smoked paprika and pumpkin seed crackers! I wish I made more of them. Feel free to double the recipe, because they are really good with the soup. I made them from whole grain spelt flour, but wheat or corn flour would work just as good here. The recipe is very easy. First, you have to roast the pumpkin in the oven. Then, make the vegetable base and crackers. I made some pictures in the process so that it’s easier for you. All in all, it takes 1 hour from start to finish. It’s totally worth the time! Now grab your pumpkin and leek and check the recipe below!
Pumpkin Leek Soup with Smoked Paprika
For the soup:
- 1 small Hokkaido pumpkin or Red kuri squash
- 1 medium-sized leek
- 1 clove garlic
- 2 medium-sized carrots
- olive oil
- 1 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- black pepper
- 200 ml or 1 cup coconut milk
- 1 tablespoon pumpkin seeds
For the crackers:
- 2 tablespoons pumpkin seeds
- 7 tablespoons whole grain spelt flour or all-purpose flour
- 1/2 tablespoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 2 tablespoons cold water
To make the soup:
- Preheat the oven to 180 ºC or 350 ºF. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 min or until tender. Let it cool.
- Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.
- Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add a bit of olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
- Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and smoked paprika, a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
- Blend the soup with an immersion blender until smooth. Add coconut milk.
- Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.
To make the crackers:
- Preheat the oven to 200 °C or 390 °F.
- Roughly crush the pumpkin seeds with a mortar and pestle until they look like on the picture above.
- In a bowl or a food processor, combine crushed pumpkin seeds, flour, salt, smoked paprika, black pepper and olive oil. Mix well and add cold water. Knead until smooth.
- Roll the dough as thin as possible. Shape doesn't matter.
- Transfer it to a piece of backing paper and roll once again. Bake for 4 minutes, then flip and bake for 4 more minutes or until hard and golden. Let it cool and crush it into pieces.