Spanish cuisine · Soups & Stews

Pumpkin Cream Soup

Velvety pumpkin cream soup with leek and potato that binds through the vegetables alone, with no cream.

Ingredients · for 4 servings

• 1 kg hokkaido pumpkin
• 1 leek
• 1 floury potato
• 1 onion
• 2 cloves garlic
• 1 l vegetable stock
• 6 tbsp olive oil
• 1 tbsp pumpkin seeds
• Salt, pepper

Instructions

1. Wash the pumpkin, halve it, remove the seeds and cut into 3 cm cubes with the skin on; peel and dice the potato, slit the leek lengthwise, wash it and cut into rings.
2. Warm 4 tbsp olive oil in a tall pot and sweat the leek, diced onion and chopped garlic over low heat for 8 min. until soft and translucent.
3. Add the pumpkin and potato cubes, salt and cook along for 4 min. so the vegetables develop some sweetness.
4. Pour in the vegetable stock until just covered and simmer covered for 20 min. until the pumpkin gives way under light pressure.
5. Purée very finely with an immersion blender for 1–2 min. until the cream is glossy and completely smooth, and season with salt and pepper.
6. Toast the pumpkin seeds in a dry pan for 2 min., ladle the soup into bowls and serve drizzled with seeds and the remaining olive oil.