Creamy pumpkin soup
The classic Spanish autumn and winter soup: pumpkin, leek, carrot and potato simmered and blended with a few cheese triangles for creaminess. Some use cream instead, or add a little ginger.
- 55 minTime
- 30 minHands-on
- 4Portions
- ≈ €1.35per portion
- 350kcal per portion
Ingredients for 4 portions
- 1 kgPumpkin
- 200 gPotato, 1 large
- 2Carrots
- 1Leek
- 1Yellow onion
- 3 tbspOlive oil
- 800 mlVegetable stock
- 4Processed cheese portions
- to tasteSalt
- to tasteBlack pepper
On the side
- 50 gCroutons (optional)
Method
- Peel the pumpkin, potato and carrots and cut them into chunks. Slice the leek and onion.
- Heat the oil in a large saucepan and soften the leek and onion over a medium heat for about 8 minutes, without letting them brown.
- Add the pumpkin, potato and carrots and stir for 2 minutes. Pour in the stock (or water) and simmer for about 25 minutes, until everything is very tender.
- Add the cheese triangles and blend with a stick blender until smooth. Thin with a little hot water if it is too thick, and season with salt and pepper.
- Serve hot, topped with croutons.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
