Whether you’re looking to impress guests at a dinner party or simply enjoy a cozy night in, Spanish soup recipes provide a delightful journey through the vibrant and diverse regional flavors.
Our Spanish pumpkin soup with chicken is a perfect blend of savory and sweet, combining roasted pumpkin with tender chicken and the best mix of aromatic spices.
Keep reading this article and you will learn how to make it from scratch, with expert tips on storing, serving, and ingredient substitutions that you can follow.
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Background of the Dish
The chicken pumpkin soup from Spain’s origins can be traced back to traditional Spanish cooking methods, where seasonal vegetables and protein-rich meats are combined to create hearty and nourishing meals.
Nowadays, you can find this amazing dish along with other Spanish soup recipes in most Andalusian restaurants, where it has become a beloved staple on menus.
The Spanish pumpkin soup with chicken offers a comforting and flavorful experience that has stood the test of time, and with the help of our recipe, you can enjoy it in the comfort of your home.
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Things You’ll Need for Spanish Pumpkin Soup With Chicken
To make one of the best chicken and pumpkin soup recipes you will need pumpkin, chicken breasts, carrot, bell pepper, onion, garlic clove, olive oil, and chicken broth as the main ingredients.
Besides that, you’ll need an immersion blender, a food processor, or a regular blender so that your soup reaches the perfect consistency.
Ingredients
- 5 cups (1.250ml) chicken broth
- 2 boneless, skinless chicken breasts
- 1 medium pumpkin
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 1 red bell pepper
- 1 carrot
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1 bay leaf
- 1/2 cup (120ml) heavy cream (optional, for added richness)
How to Make Spanish Pumpkin Soup With Chicken – Step by Step Guide
- For the first step in this pumpkin and chicken soup recipe, preheat your oven to 400°F (200°C). Peel and cut the pumpkin into cubes, discarding the seeds (or saving them for roasting later).
- Then, toss the pumpkin cubes with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for about 25 to 30 minutes, until tender and slightly caramelized.
- In the meantime, peel and chop the onion and bell pepper into small pieces. Mince the garlic cloves and chop the carrot into small, uniform pieces so they cook evenly.
- To continue with this pumpkin chicken soup, pat the chicken breasts dry with kitchen towels and cut them into even cubes.
- Now, grab a large pot or Dutch oven and heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned on all sides and cooked through for about 8 minutes. Remove the chicken from the pot and set aside.
- Using the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, red bell pepper, and carrot. Cook until the vegetables are soft and the onion is translucent for about 5 to 7 minutes.
- After that, stir in the smoked paprika, ground cumin, ground coriander, nutmeg, cinnamon, salt, and black pepper. Cook the chicken pumpkin soup for another minute until the spices are fragrant.
- Then, add the roasted pumpkin to the pot, along with the chicken broth, water, and bay leaf. Bring to a boil, then reduce the heat and let the Spanish pumpkin soup with chicken simmer for about 20 minutes.
- Now, remove the bay leaf, and with an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Next, stir in the cooked chicken pieces. If using, add the heavy cream and stir until well combined. Let the Spanish soup simmer for another 5 minutes to heat through.
- For the final step in this Andalusian recipe, simply pour the Spanish pumpkin soup with chicken into bowls and serve warm.
Substitution of Ingredients
If you don’t have all of the ingredients listed in this Spanish pumpkin soup recipe, there is no need to panic; there are plenty of substitutions you can make.
First, you can add all sorts of vegetables to this Spanish pumpkin soup with chicken, including leek, potatoes, sweet potatoes, celery, red onion, or tomatoes.
For this chicken with pumpkin soup, you can also use vegetable broth instead of chicken broth for a vegetarian version, or replace heavy cream with coconut milk for a dairy-free option.
Besides that, you can use butternut squash instead of pumpkin, substitute another type of pepper for the red bell pepper, or use different spices according to your taste.
Tips on Serving Spanish Pumpkin Soup With Chicken
At the moment of serving this delicious dish, you can draw inspiration from other Spanish soup recipes by adding a drizzle of olive oil, a sprinkle of smoked paprika, or a garnish of fresh herbs like parsley or cilantro.
Besides that, you can also copy the pumpkin chorizo soup and serve it with cooked chorizo pieces or bacon, getting an extra hearty Spanish squash soup.
Another great topping to complement your Spanish pumpkin soup with chicken is shredded Parmesan or Manchego cheese, which adds a savory and slightly creamy flavor that enhances the richness of the soup.
If you are looking for Spanish soups that can be served chilled during hot summer days, then the cold pumpkin soup or the classic gazpacho recipe can be some amazing options.
How to Store Spanish Pumpkin Soup With Chicken
Once you finish making this delicious chicken and pumpkin soup recipe, you must let it cool to room temperature if you are planning on storing it.
Pour the chicken and pumpkin soup into an airtight, freezer-safe container, and also cover it with plastic wrap on contact with the top so that it doesn’t form a crust.
After that, you can store your Spanish pumpkin soup with chicken for up to 3 days in the fridge, or 45 days in the freezer (make sure to label it with the date so you don’t go over time).
We recommend that you reheat the soup at the stove over medium heat, for about 15 to 20 minutes stirring occasionally, but you can also do it in the microwave in 1-minute intervals.
For those meal prep fans out there, we have more Spanish pumpkin recipes that you can make and store for a while, such as the sweet pumpkin flan cake or the savoy Spanish pumpkin carrot soup.
Recipe Card: Spanish Pumpkin Soup With Chicken
Spanish Pumpkin Soup With Chicken Recipe
Whether you're looking to impress guests at a dinner party or simply enjoy a cozy night in, Spanish recipes provide a delightful journey through the vibrant and diverse regional flavors.
Our Spanish Pumpkin Soup with Chicken is a perfect blend of savory and sweet, combining roasted pumpkin with tender chicken and the best mix of aromatic spices.
Keep reading this article and you will learn how to make it from scratch, with expert tips on storing, serving, and ingredient substitutions that you can follow.
Ingredients
- 5 cups (1.250ml) chicken broth
- 2 boneless, skinless chicken breasts
- 1 medium pumpkin
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 1 red bell pepper
- 1 carrot
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1 bay leaf
- 1/2 cup (120ml) heavy cream (optional, for added richness)
Instructions
- Preheat your oven to 400°F (200°C). Peel and cut the pumpkin into cubes, discarding the seeds (or saving them for roasting later).
- Toss the pumpkin cubes with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for about 25 to 30 minutes, until tender and slightly caramelized.
- Meanwhile, peel and chop the onion and bell pepper into small pieces. Mince the garlic cloves and chop the carrot into small, uniform pieces so they cook evenly.
- Pat the chicken breasts dry with kitchen towels and cut them into even cubes. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the chicken pieces and cook until they are browned on all sides and cooked through for about 8 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, red bell pepper, and carrot. Cook until the vegetables are soft and the onion is translucent for about 5 to 7 minutes.
- Stir in the smoked paprika, ground cumin, ground coriander, nutmeg, cinnamon, salt, and black pepper. Cook the Spanish pumpkin soup for another minute until the spices are fragrant.
- Add the roasted pumpkin to the pot, along with the chicken broth, water, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Remove the bay leaf. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the cooked chicken pieces. If using, add the heavy cream and stir until well combined. Let the chicken pumpkin soup simmer for another 5 minutes to heat through.
- To finish this recipe for Spanish soup, simply pour the Spanish pumpkin soup with chicken into bowls and serve warm.
Notes
The spices listed in this pumpkin soup with chicken add a warm and aromatic depth of flavor, but if you want it to be spicier you can add cayenne pepper, chili flakes, and saffron threads.
In case you want a super creamy soup but don't want to use heavy cream, then you can copy the Spanish pumpkin soup without cream and add potato to this recipe.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 348Total Fat 22.1gSaturated Fat 8gCholesterol 68mgSodium 405mgCarbohydrates 25gFiber 10.6gSugar 8gProtein 19.4g
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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