Quick Spanish Pumpkin Carrot Soup Recipe

Trying and making different Spanish soup recipes is a great way of exploring the rich culinary traditions and flavors of Spain while expanding your cooking skills and palate.

The Spanish pumpkin carrot soup is one of the most delightful and comforting dishes you can enjoy during the colder months, and luckily, it is also super easy to make.

To learn how to prepare pumpkin and carrot soup, with the best tips for storing, serving, and customizing it, simply keep reading this article.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

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Background of the Dish

The Spanish pumpkin carrot soup was created around the 1950s, a time when Spain was experiencing a culinary revival and a renewed appreciation for traditional ingredients and recipes. 

Thanks to that process, different Spanish soups were developed such as this one, and other now-classics like the pumpkin chorizo soup or the Spanish chicken and pumpkin soup.

Nowadays, this delicious soup is more popular, especially during the fall and winter months when pumpkins and carrots are abundant, offering a warm and comforting meal for everyone to enjoy.

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Things You’ll Need for Spanish Pumpkin Carrot Soup

To prepare this recipe for Spanish soup you will need pumpkin, carrot, vegetable broth, garlic cloves, onion, and olive oil as the main ingredients.

When it comes to the equipment, you will need a blender, food processor, or immersion blender so that your Spanish pumpkin carrot soup reaches the desired consistency.

Ingredients

• 1 medium-sized pumpkin (about 1 kg)
• 4 large carrots
• 4 cups (1l) vegetable broth
• 1 large onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (pimentón)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

How to Make Spanish Pumpkin Carrot Soup – Step by Step Guide

1. For the first step in this Spanish pumpkin soup recipe, peel, seed, and chop the pumpkin into small cubes. Peel and chop the carrots into slices. Chop the onion and mince the garlic.
   
2. Now, grab a large pot and heat the olive oil over medium heat. Once it sizzles, add the chopped onion and garlic, and sauté until the onion becomes translucent, which will take about 5 minutes.
   
3. After that, add the chopped pumpkin and carrots to the pot. Stir to combine with the onion and garlic.
   
4. To continue with this pumpkin carrot soup recipe, stir in the smoked paprika, ground cumin, and ground coriander. Add salt and pepper to taste. If using saffron threads, add them now for an extra flavorful pumpkin carrot soup.
   
5. Then, pour in the vegetable broth, ensuring the vegetables are well covered. Bring the soup to a boil, and reduce the heat to a simmer. Cover the pot and let it simmer for about 30 minutes, or until the pumpkin and carrot pieces are tender.
   
6. With the help of an immersion blender, puree the pumpkin soup with carrot until smooth. If you don’t have an immersion blender, carefully transfer it in batches to a regular blender and blend until smooth. Return the soup to the pot.
   
7. After that, taste the Spanish pumpkin carrot soup and adjust the seasoning with more salt, pepper, or spices if needed.
   
8. To finish this carrot pumpkin soup recipe, simply pour the soup into bowls and serve warm. As an alternative, you can top it with grated cheese, fresh herbs, or bread croutons.

Substitution of Ingredients

Something that we love about this Spanish pumpkin carrot soup is that if you don’t have all of the ingredients on hand, you can easily substitute with what you have available, making it a versatile and adaptable recipe.

The best way of adapting this carrot and pumpkin soup is by drawing inspiration from other Spanish soups recipes, no matter how similar or different they are to this one.

First, you can turn it into a Spanish squash soup by substituting the pumpkin with butternut squash or any other type of squash you have on hand.

For an extra creamy carrot soup, you can incorporate 1/2 cup of heavy cream, coconut milk, or Greek Yogurt in the final 10 minutes of cooking and stir it in.

For added heartiness, you can take inspiration from the chicken pumpkin soup from Spain and add grilled chicken or any meat leftover that you have on hand, as well as some chopped marinated tofu.

Tips on Serving Spanish Pumpkin Carrot Soup

The Spanish pumpkin carrot soup is a delicious, healthy, and vibrant dish that works perfectly as a main dish (especially if served with toppings) or as an appetizer (if served in a smaller portion).

To make this carrot pumpkin soup more filling, you can top it with cooked chicken, seafood, marinated tofu, or any leftover meat cut into cubes.

You can add more freshness to this Spanish pumpkin carrot soup by topping it with chopped herbs like dill, cilantro, or parsley, or bring that full Andalusian flavor with a nice drizzle of olive oil.

Similar to the Spanish pumpkin soup without cream, this one is a fantastic creamy that doesn’t call for heavy cream to reach that consistency, but if you want it to be even richer and silkier, you can stir in a splash of coconut milk or a dollop of Greek yogurt just before serving.

If you want to enjoy a nice decadent soup but it is a warm day, we have other Spanish soup recipes for you, such as the delicious cold pumpkin soup or the classic gazpacho recipe.

How to Store Spanish Pumpkin Carrot Soup

If you prepared this pumpkin soup with carrots and you want to enjoy it later or you have some leftovers, then you can simply store it in the fridge or freezer.

First, let your Spanish pumpkin carrot soup cool to room temperature and place it in a covered container (also, with plastic wrap on contact with the top so that it doesn’t form a crust).

After that, you can store this delicious Andalusian soup for up to 3 days in the fridge or 60 days in the freezer, then thaw overnight in the fridge and reheat at the stove or in the microwave (at low-medium temperature, stirring occasionally).

For all of the meal-prep enthusiasts out there, we have more Spanish pumpkin recipes for you to make, such as the hearty Spanish pumpkin soup with chicken or the sweet Pumpkin flan cake.

Recipe Card: Spanish Pumpkin Carrot Soup

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