Spanish soup recipes are more than just a means to satisfy hunger: they offer a unique insight into regional culture and history in a way that few cuisines manage to do.
The pumpkin and sweet potato soup from Spain not only highlights the agricultural abundance of the region but also reflects the influence of historical trade routes and cultural exchanges.
Discover the history, cultural significance, and step-by-step recipe for this delicious pumpkin sweet potato soup in your own kitchen.
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Background of the Dish
The beloved vegetable arrived in Andalusia after the Columbian exchange in the late 15th and early 16th centuries, and it has been used in certain regional dishes like the cold pumpkin soup and desserts such as the pumpkin flan cake.
The pumpkin and sweet potato soup from Spain combines the sweetness of pumpkins and sweet potatoes with aromatic spices and often includes ingredients like garlic, onions, and olive oil.
This soup is particularly popular during the colder months that hit stronger in the southern region of the country, providing warmth and comfort.
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Things You’ll Need for Pumpkin And Sweet Potato Soup From Spain
To make this amazing recipe for Spanish soup you will need vegetable broth, olive oil, onion, garlic cloves, pumpkin, and sweet potatoes as the main ingredients.
Besides that, an immersion blender (food processor or regular blender can work too) is needed to blend this pumpkin and sweet potato soup from Spain.
Ingredients
- 4 cups (1l) vegetable broth
- 500g pumpkin
- 500g sweet potato
- 1 large onion
- 2 garlic cloves
- 2 carrots
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 4 tablespoons olive oil
- 2 tablespoons honey (optional)
- Salt and pepper, to taste
How to Make Pumpkin And Sweet Potato Soup From Spain – Step by Step Guide
- For the first step in this pumpkin soup with sweet potato, you have to preheat your oven to 200°C (390°F).
- Now, peel and cut the pumpkin, carrots, and sweet potatoes into cubes, then place them on a baking tray. Drizzle with a bit of olive oil, and season with salt and pepper. Roast for 30 to 40 minutes until tender and slightly caramelized.
- As those vegetables get roasted, save some time and start preparing the other veggies for this recipe. For that, peel and chop the onion into small pieces. Also, peel and mince the garlic cloves.
- Then, grab a large pot and heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, cumin, cinnamon, and smoked paprika, and sauté for another minute until fragrant.
- After that, add the roasted vegetables to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors meld. At this point, you can add the honey if desired.
- For the next step and with the help of an immersion blender, puree the Spanish soup until smooth. If you don’t have an immersion blender, carefully transfer it in batches to a blender and blend until smooth.
- At this point, you can fix the consistency and flavor if needed. For that, if the soup is too thick, add a bit more broth or water until it reaches the desired consistency. Season it with additional salt and pepper if needed.
- To finish this recipe, pour the pumpkin and sweet potato soup from Spain into serving bowls. Optionally, garnish it with toasted pumpkin seeds, a drizzle of cream or coconut milk, or fresh chopped herbs. Serve it warm and enjoy.
Substitution of Ingredients
The pumpkin and sweet potato soup from Spain only calls for a few main ingredients that are super easy to find, yet you have some room to make substitutions, according to your personal preferences.
For example, you can make this roast pumpkin and sweet potato soup with chicken broth instead of the vegetable one, for added richness and a more savory flavor profile.
Besides that, other ingredients that you can add to this pumpkin sweet potato soup are bell peppers, grated ginger, leek, and celery, or spices like nutmeg and saffron threads.
If you don’t follow a vegan diet, then you can copy other Spanish soups recipes, such as the hearty Spanish leek and butternut squash soup or the savory pumpkin chorizo soup, and add some cooked protein like grilled chicken, fried chorizo, or marinated tofu.
Try the Spanish sweet potato that is a delicious recipe for stuffed potatoes or the Spanish pumpkin fritters, a dessert made with pumpkin.
Tips on Serving Pumpkin And Sweet Potato Soup From Spain
Similar to most Spanish soups, the pumpkin and sweet potato soup from Spain can be served as a hearty appetizer or a comforting main course.
To complement the flavors of the sweet potato and pumpkin soup, top it with grated parmesan or manchego cheese, which will also add more creaminess to the soup.
This Spanish pumpkin soup has a flavor that feels like fall in every spoonful, and to enhance that you can top it with crispy chorizo bits and a sprinkle of toasted pumpkin seeds for a delightful crunch.
If you want to serve this pumpkin and sweet potato soup from Spain as an appetizer, place it in a smaller bowl or soup cup, then top it with fresh herbs and chopped nuts for a beautiful presentation that adds a pop of color and texture to each serving.
How to Store Pumpkin And Sweet Potato Soup From Spain
One of the highlights of this Andalusian recipe is that once you finish preparing it you will be able to store this fantastic soup to enjoy later.
For that, let it cool to room temperature and store your delicious pumpkin and sweet potato soup from Spain in the fridge for up to 4 days, or in the freezer for up to 60 days (add a label so you don’t go over that time).
To reheat your pumpkin and sweet potato soup, you can place it covered in the microwave and heat it in 1-minute intervals, or pour it in a pot and reheat it on the stove for about 15 to 20 minutes over medium heat, stirring occasionally.
Luckily, there are more Spanish soup recipes that you can make and store for later, such as the delectable Spanish pumpkin soup without cream and the flavorful Spanish pumpkin carrot soup.
Recipe Card: Pumpkin And Sweet Potato Soup From Spain
Pumpkin And Sweet Potato Soup From Spain
Spanish recipes are more than just a means to satisfy hunger: they offer a unique insight into regional culture and history in a way that few cuisines manage to do.
The pumpkin and sweet potato soup from Spain not only highlights the agricultural abundance of the region but also reflects the influence of historical trade routes and cultural exchanges.
Are you interested in learning about the rich history of this dish and how you can make it in your own kitchen? Keep reading to discover its origins, cultural significance, and a step-by-step recipe for creating this delicious soup at home.
Ingredients
- 4 cups (1l) vegetable broth
- 500g pumpkin
- 500g sweet potato
- 1 large onion
- 2 garlic cloves
- 2 carrots
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 4 tablespoons olive oil
- 2 tablespoons honey (optional)
- Salt and pepper, to taste
Instructions
- To start with this pumpkin sweet potato soup recipe, preheat your oven to 200°C (390°F).
- Peel and cut the pumpkin, carrots, and sweet potatoes into cubes, then place them on a baking tray. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30 to 40 minutes until tender and slightly caramelized.
- Meanwhile, peel and chop the onion into small pieces. Also, peel and mince the garlic cloves.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, cumin, cinnamon, and smoked paprika, and sauté for another minute until fragrant.
- Add the roasted vegetables to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors meld. At this point, you can add the honey if using it.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the sweet potato pumpkin soup in batches to a blender and blend until smooth.
- If the soup is too thick, add a bit more stock or water until you reach your desired consistency. Season the pumpkin and sweet potato soup from Spain with additional salt and pepper if needed.
- Pour the pumpkin and sweet potato soup into bowls. Optionally, garnish it with toasted pumpkin seeds, a drizzle of cream or coconut milk, or fresh chopped herbs.
Notes
To take the flavor of this easy pumpkin and sweet potato soup to the next level, you can add a dash of nutmeg and ground ginger for additional warmth and spice.
The honey is an optional ingredient in this pumpkin and sweet potato soup, but it will add a nice layer of sweetness to compliment the flavor of the main vegetables.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 656Total Fat 24.5gSaturated Fat 3.4gCholesterol 0mgSodium 505mgCarbohydrates 114gFiber 35.9gSugar 28.9gProtein 19g
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