Spanish Pumpkin Soup | Spanish Kitchen Autumn Edition

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water is a cost-effective base.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Both are nutritious and accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often less expensive.

Wash, peel, and chop the pumpkin, sweet potatoes, garlic, leek, tomato, and onion.

Scoop out the seeds from the pumpkin.

In a large pot, add the chopped vegetables, a bit of salt, and a good dollop of olive oil.

Pour in enough boiling water from the kettle to cover the vegetables.

Bring to a boil, then simmer for 20-25 minutes until the vegetables are tender.

After 25 minutes, check if the potato and pumpkin are soft enough to pierce with a fork.

Let the soup cool for about 10 minutes before blending with an emergency blender until smooth.

Serve with a drizzle of olive oil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens