Pumpkin Soup

Pumpkin Soup

Ahhh Autumn. What is more iconic that pumpkin soup in October. Well, possible white girls in Uggs, but that’s beside the point. This simple pumpkin soup is a perfect meal to warm you up as the weather begins to change, or even served cold as a sort of pumpkin gazpacho. I made this the same day I made my Salmorejo, so I was pretty much on a soup kick that day. I debated naming this Spanish Pumpkin Soup, as I learned the recipe here in Granada, but nothing really stood out to me as definitively Spanish, so this will just be my go-to pumpkin soup from now on.

I did not use that much cream in this recipe as I didn’t want it too thick, but you can easily increase the quantity of cream. For garnish I just put a few baked and salted pumpkin seeds to give it some crunch, along with some micro greens.

Pumpkin Soup Ingredients

500 grams Pumpkin; cubed

100 grams Carrot; chopped

100 grams Potato; diced

50 ml Olive Oil

1 tsp Black Pepper; ground

1 tsp Salt

75 ml Heavy Cream

1 tsp Pumpkin Seeds; garnish

Pumpkin Soup Instructions

1. In a pot or a high walled sauce pan add the olive oil and bring up the heat. When hot, add the pumpkin, carrot, and potatoes and saute for a few minutes until the edges start to caramelize.

2. When just starting to brown, fill with about a liter of water, or until the pumpkin, carrot, and potatoes are just covered. Place a lid and simmer for 25 minutes.

3. Using a stick blender (or a potato masher) blend everything up and add the black pepper, salt, and heavy cream. You can add more or less to thicken as you please.

4. Put into a bowl and garnish with pumpkin seeds and micro greens. You can serve this pumpkin soup hot or cold, and it is good in the freezer for up to a month.

Notes

If you want to take a page out of the salmorejo book, you can blend up a few slices of white bread in the soup to really thicken it up. That will make it much heartier.

pumpkin soup

Pumpkin Soup

Simple pumpkin soup perfect for the autumn season
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Course: Soup
Cuisine: American, European
Keyword: Pumpkin Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 people

Ingredients

  • 500 grams Pumpkin cubed
  • 100 grams Carrot chopped
  • 100 grams Potato diced
  • 50 ml Olive Oil
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 75 ml Heavy Cream
  • 1 tsp Pumpkin Seeds for garnish

Instructions

  • In a pot or a high walled sauce pan add the olive oil and bring up the heat. When hot, add the pumpkin, carrot, and potatoes and saute for a few minutes until the edges start to caramelize.
  • When just starting to brown, fill with about a liter of water, or until the pumpkin, carrot, and potatoes are just covered. Place a lid and simmer for 25 minutes.
  • Using a stick blender (or a potato masher) blend everything up and add the black pepper, salt, and heavy cream. You can add more or less to thicken as you please.
  • Put into a bowl and garnish with pumpkin seeds and micro greens. You can serve this pumpkin soup hot or cold, and it is good in the freezer for up to a month.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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