Smoked Paprika Pumpkin Soup with Roasted Beet Drizzle
Smoked Paprika Pumpkin Soup imparts a wonderfully rich flavor to any of your culinary creations! “Mother Nature” is truly wise, giving us clues about which foods can enhance our health. The vibrant red color of paprika often evokes thoughts of heat and inflammation, yet this spice actually offers anti-inflammatory benefits.
Paprika is made by grinding capsicum peppers into a fine powder. This spice is not only flavorful but also carries significant health benefits. Research suggests that paprika can help prevent various health issues, including weight gain, cardiovascular diseases, arthritis, and even certain types of cancer.
The deep red hue of paprika comes from its rich content of lutein, zeaxanthin, and carotenoids—powerful antioxidants that promote eye health. The American Optometric Association recommends a daily intake of 12 milligrams of these carotenoids, and just one serving of paprika provides approximately 11% of this goal. In addition, a single tablespoon of paprika contains about 3,349 international units of vitamin A, which exceeds 100% of your daily needs.
So, don’t forget to add a tablespoon of smoked paprika to your next soup, salad, or stew! Its rich flavor and vibrant color can elevate your dishes while also contributing to your overall health.

Smoked Paprika Pumpkin Soup with Roasted Beet Drizzle
Ingredients
- 1 beet cubed
- 4 ¼ cup vegetable stock low sodium & gluten free, divided
- 1 onion minced
- 3 garlic cloves minced
- 1 Tbsp. smoked paprika sweet or hot
- 1 tsp. each: ground cumin & ground coriander
- 4 cups pumpkin chopped or 1-28 oz. can pumpkin puree, unsweetened (not pie filling)
- sea salt & pepper to taste
- ¼ cup coconut yogurt unsweetened (gluten & dairy free), to garnish
- ¼ cup pumpkin seeds soaked overnight, to garnish
- ¼ cup cilantro minced for garnish
Directions
- Preheat oven to 375 ºF. Place beet on a parchment lined baking sheet, drizzle with ¼ cup stock, and roast beets for 10 minutes or until soft.
- Add ¼ cup more of the stock to a large stockpot on medium heat. Add onion, garlic, smoked paprika, cumin, and coriander and healthy sauté for 2-3 minutes or until onions are soft. Next, add pumpkin, salt, and pepper to taste. Let simmer for 15 minutes. Use a hand immersion blender or transfer batches of soup to a blender and blend until smooth.
- Put roasted beets in a blender and puree until smooth. Set aside.
- Ladle soup into bowls. Drizzle with coconut yogurt and roasted beet puree. Top with pumpkin seeds and cilantro to garnish.