Heat a large pot over medium heat and add the olive oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, listening for a gentle sizzling and smelling the aromatic aroma.
1 clove garlic, minced
Add the diced pumpkin to the pot, stirring to coat it in the garlic and oil mixture. Cook for 5-7 minutes, stirring occasionally, until the pumpkin starts to soften and turns a tender, slightly golden color.
1 kg fresh pumpkin, peeled and diced
Sprinkle the smoked paprika over the pumpkin, stirring to evenly distribute the spice and release a smoky fragrance that fills the kitchen.
1/2 teaspoon smoked paprika
Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 15-20 minutes, until the pumpkin is very soft and easily mashed with a spoon.
3 cups vegetable broth
Use an immersion blender to blend the soup directly in the pot until silky smooth, or carefully transfer the mixture in batches to a blender and blend until creamy—this should result in a thick, velvety texture.
Season the soup with salt and freshly ground black pepper to taste, adjusting the seasoning to elevate the smoky, sweet pumpkin flavor.
to taste salt and freshly ground black pepper
Ladle the warm, smooth soup into bowls and garnish with a dollop of Greek yogurt or toasted seeds if desired, adding a creamy or crunchy finishing touch.
Optional Greek yogurt or toasted seeds
