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.
If you do like Spanish food however then you might enjoy this collection of Spanish recipes.
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
- 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.
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
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.
