When it comes to Spanish summer soups, it doesn’t get more versatile than this one.
With the cold pumpkin soup, you have an amazing soup for hot days, that you can serve warm too if you prefer.
Keep scrolling down this article and learn everything you need to know about this Spanish soup recipe, plus some extra tips.
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Background of the Dish
The best tomato gazpacho was created in the Middle Ages and it is one of the oldest recipes from Southern Spain.
The cold pumpkin soup was born as a mix of Andalusian and North American cuisine, where the recipe is usually served warm and during the fall.
Since this is a summer recipe, you can enjoy this pumpkin soup as soon as you take it out of the fridge, and we can assure you that you will enjoy every bite.
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Things You’ll Need for Cold Pumpkin Soup
To prepare this recipe you need a pumpkin, bell pepper, onion, and vegetable broth as the main ingredients.
You will need a blender or a food processor to make this cold pumpkin soup (an immersion blender works too).
Ingredients
- 1 kg pumpkin
- 1 cucumber
- 1 green bell pepper
- 1 small red onion
- 2 garlic cloves
- 4 cups (960ml) vegetable broth
- 1 cup (250gr) plain Greek yogurt
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- A pinch of cayenne pepper
- Salt and black pepper to taste
- Fresh parsley, chopped (optional – for garnish)
How to Make Cold Pumpkin Soup – Step by Step Guide
- To start making this cold Spanish soup recipe just wash and dice the pumpkin. Also, peel and chop the cucumber and the bell pepper (remove the seeds and any inedible parts).
- For the next step, peel and chop the onion. Also, peel and mince the garlic.
- Now grab a large pot, add the diced pumpkin, cucumber, green bell pepper, red onion, and minced garlic.
- Then, pour the vegetable broth over the vegetables in the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes or until the pumpkin is tender.
- After that, remove the pot from the heat and let the easy pumpkin soup cool down to room temperature.
- Once the soup has cooled, use an immersion blender or transfer the mixture to a blender and puree it until smooth.
- Now, stir in the Greek yogurt, olive oil, sherry vinegar, ground cumin, ground coriander, and cayenne pepper. Mix well until everything is fully incorporated.
- Then, season the Andalusian gazpacho with salt and black pepper according to your taste preferences. Adjust the seasoning as needed.
- After that, cover the cold pumpkin soup and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the soup to chill thoroughly.
- For the final step and right before serving, give the cold pumpkin soup a good stir. Optionally, you can garnish each portion with chopped fresh parsley.
Substitution of Ingredients
What we love about this cold pumpkin soup is that you can make a lot of substitutions to the ingredients.
For example, if you can’t find a pumpkin you can turn it into a cold squash soup or a canned pumpkin soup.
As well as other canned pumpkin soup recipes, you don’t have to cook it (as it already comes pureed) but be careful with the amount of liquid that you add.
For a creamier pumpkin Spanish cold soup, you can add 1/2 cup of heavy cream or 4 tablespoons of cream cheese.
If you were looking for something more similar to classic Spanish cold soups then you should check the chunky gazpacho recipe and the gazpacho with canned tomatoes.
Tips on Serving Cold Pumpkin Soup
As you can guess by its name, the cold pumpkin soup is meant to be served cold, but it is an all-year-round recipe, so you can enjoy it warm or at room temperature.
Besides that, this cold pumpkin soup is the perfect main dish, though you can serve as a small portion and use it as a side.
To add more texture, just chop and toast some nuts or top it with some bread croutons.
Lastly, you can serve this Spanish chilled soup as tapas by itself or with a mix of different gazpachos, like the cold shrimp soup, the yellow tomato gazpacho, or the carrot gazpacho.
How to Store Cold Pumpkin Soup
Something that makes this cold pumpkin soup stand out from the authentic gazpacho is that you can either freeze it or store it in the fridge.
In both cases, place the cold pumpkin soup in a bowl and cover it with plastic wrap (or pour it into an airtight container).
Then, you can store the traditional Spanish soup for up to 3 days in the fridge or 30 days in the freezer.
To thaw it, you just have to put the cold pumpkin soup in the fridge overnight. Other gazpachos that you can freeze are the beet gazpacho and the cold garlic soup.
Recipe Card: Cold Pumpkin Soup
Cold Pumpkin Soup Recipe
When it comes to Spanish summer soups, it doesn't get more versatile than this one.
With the cold pumpkin soup, you have an amazing soup for hot days, that you can serve warm too if you prefer.
Keep scrolling down this article and learn everything you need to know about this recipe, plus some extra tips.
Ingredients
- 1 kg pumpkin
- 1 cucumber
- 1 green bell pepper
- 1 small red onion
- 2 garlic cloves
- 4 cups (960ml) vegetable broth
- 1 cup (250gr) plain Greek yogurt
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- A pinch of cayenne pepper
- Salt and black pepper to taste
- Fresh parsley, chopped (optional - for garnish)
Instructions
- Wash and dice the pumpkin. Peel and chop the cucumber and the bell pepper (remove the seeds).
- Peel and chop the onion. Peel and mince the garlic.
- In a large pot, add the diced pumpkin, cucumber, green bell pepper, red onion, and minced garlic.
- Pour the vegetable broth over the vegetables in the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes or until the pumpkin is tender.
- Remove the pot from heat and let the soup cool down to room temperature.
- Once the soup has cooled, use an immersion blender or transfer the mixture to a blender in batches to puree it until smooth.
- Stir in the Greek yogurt, olive oil, sherry vinegar, ground cumin, ground coriander, and cayenne pepper. Mix well until everything is fully incorporated.
- Season the pumpkin gazpacho with salt and black pepper according to your taste preferences. Adjust the seasoning as needed.
- Cover the savory pumpkin soup and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the soup to chill thoroughly.
- Before serving, give the cold pumpkin soup a good stir. Garnish each portion with chopped fresh mint leaves or parsley.
Notes
To take this Spanish summer soup to the next level, you can stir in 1/2 cup of heavy cream once you finish blending everything.
You can turn this into a chunky gazpacho if you reserve some bell pepper and onion cubes and add them later to the mix.
If you are looking for an Andalusian cold tomato soup, the best tomatoes for gazpacho are plum, pear, or heirloom tomatoes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 204Total Fat 10.1gSaturated Fat 2.3gCholesterol 3mgSodium 534mgCarbohydrates 21gFiber 5.7gSugar 9.5gProtein 9.7g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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