Pumpkins are in season! When the first chilly days come, these terrific veggies offer all their potential. There are many types, and all of them are suitable to prepare the soup. Some of them are more sweet than others, and then provide slightly different final flavor. There are many variants in terms of thickness: some people prefer more liquid soup, others thicker. I personally like something in between. But the secret for achieving a tasty pumpkin soup is to sauté the ingredients (specially potatoes) before adding the water (eventually you can add stock instead). The spanish touch comes with the sweet paprika and saffron. It is also important to adjust the salt at the end of the cooking time (It is better to add more salt at the end rather than having a too salty soup). Some people like to add at the end some heavy cream to provide an extra richness to the dish. You can also top it with some pumpkin seeds or grated parmesan cheese. Anyway, it is a low calorie but rich in nutrients soup ideal for warming up. Enjoy it!
Ingredients for 2 servings:
- 400 gr pumpkin
- 1 big size potato
- 1 leek
- 1 carrot
- 50 ml white wine
- Hot water or stock
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 pinch of pepper
- 1 pinch of saffron
- 1 pinch of nutmeg
- Salt
Directions:
1. Peel the pumpkin with a sharp knife and cut it in cubes. Peel the potato and cut it in chunks trying not to cut them completely with your knife but to crack the potato, so it will release higher amount of starch and will make the soup thicker. Peel the carrot and cut it in small pieces. Cut the leek in medium size pieces.
2. Heat in a large pot the oil at high heat and start adding the leek and the salt. Stir for 4-5 minutes until it softens a bit and takes some color (be careful not to burn it) and add the carrots. Stir for 2 minutes and add the potato chunks. Keep stirring for some minutes until the potatoes take some color. Pour the white wine and let the alcohol evaporate for a couple of minutes. Add the sweet paprika and distribute it evenly being careful not to burn it. Add the pumpkin cubes and stir for two minutes. Add saffron, pepper and nutmeg and finally add hot water (or stock) until almost covering it all.
3. Simmer for about 15- 20 minutes or until the potato is tender and completely cooked through.
4. Blend the ingredients until you get a creamy texture and check if more salt is needed.
5. Serve while still hot. You can add some pumpkin seeds or some grated parmesan cheese.
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