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Creamy Pumpkin Soup

Posted by Paloma Barreno on

Yes, Autumn arrives with its seasonal fruits and vegetables: kiwi, artichoke, mandarin, red cabbage, leeks, beetroot, pear, apple... But the one which better represents this season is pumpkin with no doubts.

Here you have our personal version, the one we cooked every October and November when our uncle Jesús gave us tons of pumpkins from his orchard in the north of Seville (Spain).

Yield: 4-5 servings

Time:  70 minutes


- 1 small pumpkin (about 2 lbs.), peeled and cubed. We prefer butternut squash for this recipe, but you can try with your favorite!

- 2 medium potatoes, cut into cubes

- 1 small onion, chopped

- 2 carrots, cut into cubes

- 2 garlic cloves, minced

- 5 cups of water

- 1 cup of whipping heavy cream

- 4 tablespoons of extra virgin olive oil

- 2 chicken bouillon cubes

- Salt

- 2 teaspoon of bittersweet smoked paprika


1. Put the extra virgin olive oil in a large saucepan over medium heat, add the chopped onion, and cook for 10 minutes or until soft.

2. Add the potatoes and the garlic cloves.

3. After 10 minutes, add the carrots and, after another 10 minutes, add the squash and salt.

4. Add the water, the chicken bouillon cubes, turn the burner on high and bring to a boil, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, for 20 minutes.

5. Transfer the mixture to a food processor or blender and process until smooth.

6. Add the whipping cream and process again until the mixture is perfect.

7. Plate the soup up warm and sprinkle the smoked paprika on it.

Use Hot Smoked Paprika for a more intense contrast with the squash's sweetness.

Enjoy it and let us know your thoughts!

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