Spanish Pumpkin Soup Recipes 🍂🥣

Discover the comforting taste of Spanish pumpkin soup! In Spanish, pumpkin is calabaza and soup is sopa. Add a splash of cream, and it becomes a rich crema de calabaza. Don’t forget the pumpkin seeds—you can roast them for a crunchy topping so nothing goes to waste.

Pumpkin isn’t just delicious; it’s packed with nutrients like vitamin A, vitamin C, magnesium, and potassium—all while being low in calories.

Classic Spanish Pumpkin Soup

Ingredients

• 1 tbsp extra virgin olive oil

• 2 cloves garlic, chopped

• 4 onions, sliced

• 1 kg pumpkin, peeled and cubed (save seeds for roasting)

• 500 ml vegetable stock

• 250 ml double cream

• Salt and black pepper to taste

Tip: Choose firmer varieties like butternut pumpkin. Avoid giant Halloween pumpkins—they’re bred for colour, not flavour.

Method

1. Peel, deseed, and cube the pumpkin. Size doesn’t matter too much, but smaller pieces cook faster.

2. Heat olive oil in a large saucepan over medium-high heat. Add garlic and onion, cooking until golden.

3. Add the pumpkin and cook for 2–3 minutes, stirring occasionally.

4. Season with salt and pepper, then add the stock. Bring to a boil, then reduce heat and simmer for 15 minutes or until tender. Add water if necessary to cover the pumpkin.

5. Stir in the cream (optional, but it makes it an authentic crema de calabaza).

6. Blend with a food processor or blender until smooth.

7. Serve hot, garnished with roasted pumpkin seeds, croutons, or a sprinkle of Parmesan.

Alternative: For a richer flavour, roast the pumpkin for 30 minutes before adding to the soup.

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Spicy Spanish Pumpkin Soup with Chorizo 🌶️

Ingredients

• 60g chorizo, sliced

• 1 kg pumpkin, peeled, deseeded, and cubed

• 1 large onion, diced

• 6 carrots, sliced

• 30 ml extra virgin olive oil

• 700 ml vegetable stock

• 270 ml double cream

• 1 tbsp cumin

• 1 tsp dried chili flakes

• 1.5 tsp sweet paprika

• Salt and pepper to taste

• Bread for croutons

Method

1. Preheat oven to 200°C / 400°F.

2. Toss pumpkin cubes with olive oil on a foil-lined tray and roast for 45 minutes.

3. Add carrots, cumin, half the paprika, chili flakes, salt, and pepper. Roast another 30 minutes.

4. Sauté onion in a large pan until golden, then add vegetable stock, roasted vegetables, and cream. Simmer 5–8 minutes.

5. Cool slightly, then blend until smooth.

6. In a small pan, toast remaining paprika in oil, then cook chorizo for 1–2 minutes.

7. For croutons, press bread wedges into the chorizo pan to soak up the oil and cook until golden.

8. Serve soup in bowls, topped with chorizo chunks, drizzled with chorizo oil, and extra chili flakes if you like it spicy.

Spanish Pumpkin Soup Recipes - Vegan alternatives: Use coconut milk or other plant-based milk. Add 2 tbsp vegan cream cheese or 3 tbsp flour to thicken if needed.

Roasted Pumpkin Seeds 🌰

Don’t throw those seeds away! Here’s how to make a crunchy snack:

1. Scoop: Remove seeds from pumpkin. Don’t let pulp dry.

2. Soak: Place seeds in a bowl, cover with water, and swish to remove pumpkin flesh.

3. Rinse: Drain and rinse seeds thoroughly.

4. Optional boil: Simmer seeds in salty water for 10 minutes.

5. Dry: Pat seeds dry and spread on a baking tray.

6. Roast: Preheat oven to 200°C / 180°C fan / Gas 6. Drizzle seeds with oil, sprinkle with salt, and roast 15–20 minutes, stirring halfway.

7. Cool & store: Let cool completely; seeds crisp up as they cool. Store in an airtight container for up to 2 weeks (room temp) or 2 months (fridge).

Enjoy these cozy Spanish pumpkin recipes and get creative with toppings, spices, and roasted seeds. Nothing goes to waste, and every spoonful is bursting with flavour!

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