Spanish soup recipes are a fantastic way of exploring the rich and diverse culinary traditions of Spain while improving your cooking skills and getting to enjoy delicious dishes.
The Spanish pumpkin soup without cream is one of the most popular vegan Spanish soup recipes, and once you read this article, you will fully understand why.
Keep reading and learn how to make pumpkin soup, with the best tips for storing, serving, and customizing the ingredients of this Andalusian recipe.
You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.
Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:
Background of the Dish
The Spanish pumpkin soup without cream was created around the 1800s in Southern Spain, where it originated as a humble peasant dish that was cheaper than the original recipe because it didn’t call for cream.
As the years passed, this soup gradually gained popularity among a wider audience, particularly with the increasing interest in vegan recipes, so it was only a matter of time before this recipe reached its peak.
Today, variations of this soup can be found throughout Spain, adapted to regional preferences and seasonal ingredients such as the popular Spanish pumpkin carrot soup or the hearty pumpkin and sweet potato soup from Spain.
Pin for later!
Things You’ll Need for Spanish Pumpkin Soup Without Cream
To prepare this easy pumpkin soup without cream you will need a pumpkin, potato, bell pepper, onion, garlic clove, vegetable broth, paprika, and olive oil as the main ingredients.
Besides that, to make this Spanish pumpkin soup without cream you will need an immersion blender, or a regular blender so that the soup reaches the perfect creamy consistency.
Pin for later!
Ingredients
- 5 cups (1.250ml) Vegetable broth
- 1kg pumpkin
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 onion
- 1 potato
- 1 red bell pepper
- 1 carrot
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon saffron threads (optional)
- Salt and pepper to taste
- Fresh chopped parsley (optional, for garnish)
How to Make Spanish Pumpkin Soup Without Cream – Step by Step Guide
- For the first step in this recipe for Spanish soup, peel and chop the onion, potato, and carrot into small pieces. Peel and mince the garlic cloves. Chop the bell pepper and discard the seeds. Peel, remove the seeds, and dice the pumpkin. Set them aside.
- After that, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens for about 5 minutes.
- To continue with this pumpkin soup recipe without cream, add the garlic, red bell pepper, and carrot. Cook for another 5 to 7 minutes until the vegetables are tender.
- Then, stir in the diced pumpkin and potato. Cook for 5 more minutes, stirring occasionally. Add the smoked paprika, ground cumin, and ground coriander. Stir well to coat the vegetables with the spices.
- Now, pour in the vegetable broth and bring the Spanish squash soup to a boil. If using, add the saffron threads now. Once boiling, reduce the heat and let it simmer for about 20 to 25 minutes, or until the pumpkin and potato are very tender.
- Next, remove the pot from heat and let it cool slightly. With an immersion blender puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- After that, season the pumpkin soup without cream with salt and pepper to taste. If it is too thick, you can add a little more vegetable broth or water to achieve the desired consistency.
- For the final step in this recipe, simply pour the soup into serving bowls. Now, serve the Spanish pumpkin soup without cream warm, garnished with fresh chopped parsley if desired.
Substitution of Ingredients
The pumpkin soup without heavy cream is one of the best vegan soups that you can find, as since you probably guessed by its name, you won’t need any dairy to make it creamy.
Still, there are some ingredient substitutions that you can make to this Spanish pumpkin soup without cream to adapt it to your personal preferences or diet.
First, you can prepare this recipe with chicken broth (it wouldn’t be a vegan recipe anymore), or water and bouillon cubes.
Similar to most pumpkin soup recipes without cream, the two vegetables that you must have are the pumpkin and potato, as the last one soaks a lot of the liquid and adds creaminess.
If you don’t have a potato then you can make this Spanish pumpkin soup without cream with turnips, parsnips, carrots, cauliflower, or sweet potatoes.
Tips on Serving Spanish Pumpkin Soup Without Cream
The Spanish pumpkin soup without cream is the best main dish to serve on a cool evening, offering a comforting and flavorful experience that’s both healthy and satisfying.
To play with the ways of serving this fantastic soup, you may draw inspiration from different Spanish soups recipes, especially at the moment of garnishing.
For example, you can copy the pumpkin chorizo soup and top this creamy soup with cooked chorizo pieces, or another hearty ingredient like bacon, serrano ham, chopped pork, or beef.
To stay on the vegan or vegetarian path, simply top this Andalusian soup with toasted and chopped nuts, bread croutons, or a drizzle of olive oil and fresh herbs.
If the hot weather is striking your region, then you can check out our delicious and refreshing cold pumpkin soup, perfect to bring the temperature down.
How to Store Spanish Pumpkin Soup Without Cream
Once you finish making this Spanish pumpkin soup without cream, you can store it in the fridge or freezer according to your needs.
In both cases, you must let the soup cool to room temperature, and only then place it in an airtight freezer-safe container with a lid (also, cover it with plastic wrap on contact with the top of the soup so that it doesn’t form a crust).
Then, store the Spanish pumpkin soup without cream in the fridge for up to 3 days or in the freezer for up to 60 days, then thaw overnight in the fridge.
Before serving, stir the soup and heat it on the stove over medium heat until it’s warmed through, or in the microwave in 3-minute intervals, stirring in between, until it reaches the desired temperature.
Lastly, we have more Spanish pumpkin recipes that you can make and store for later, such as the hearty Spanish pumpkin soup or the sweet pumpkin flan cake.
Recipe Card: Spanish Pumpkin Soup Without Cream
Spanish Pumpkin Soup Without Cream
Spanish recipes are a fantastic way of exploring the rich and diverse culinary traditions of Spain while improving your cooking skills and getting to enjoy delicious dishes.
The Spanish pumpkin soup without cream is one of the most popular vegan Spanish soup recipes, and once you read this article, you will fully understand why.
Keep reading and learn how to make pumpkin soup, with the best tips for storing, serving, and customizing the ingredients of this Andalusian recipe.
Ingredients
- 5 cups (1.250ml) Vegetable broth
- 1kg pumpkin
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 onion
- 1 potato
- 1 red bell pepper
- 1 carrot
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon saffron threads (optional)
- Salt and pepper to taste
- Fresh chopped parsley (optional, for garnish)
Instructions
- To start with this healthy pumpkin soup recipe without cream, peel and chop the onion, potato, and carrot into small pieces. Peel and mince the garlic cloves. Chop the bell pepper and discard the seeds. Peel, remove the seeds, and dice the pumpkin. Set them aside.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens for about 5 minutes.
- Add the garlic, red bell pepper, and carrot. Cook for another 5 to 7 minutes until the vegetables are tender.
- Stir in the diced pumpkin and potato. Cook for another 5 minutes, stirring occasionally. Add the smoked paprika, ground cumin, and ground coriander. Stir well to coat the vegetables with the spices.
- Pour in the vegetable broth and bring the Spanish pumpkin soup to a boil. If using, add the saffron threads now. Once boiling, reduce the heat and let it simmer for about 20 to 25 minutes, or until the pumpkin and potato are very tender.
- Remove the pot from heat and let it cool slightly, then use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Season the no-cream pumpkin soup with salt and pepper to taste. If the Spanish soup is too thick, you can add a little more vegetable broth or water to achieve the desired consistency.
- To finish the Spanish pumpkin soup recipe, simply pour the soup into serving bowls. Then, serve the Spanish pumpkin soup without cream warm, optionally garnished with fresh chopped parsley.
Notes
The potato adds a neutral flavor to this easy pumpkin soup recipe without cream, but its role is to add more consistency. If you don't use one, you can replace it with cauliflower or parsnip to maintain the soup's texture.
The paprika and the cumin help to bring out the flavor in the spicy pumpkin soup without cream, but you can also use chili flakes, cayenne pepper, or saffron threads.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 297Total Fat 11.5gSaturated Fat 1.6gCholesterol 0mgSodium 374mgCarbohydrates 46.9gFiber 12.3gSugar 7.1gProtein 12g
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.
Let’s dive in and explore Southern Spain’s outdoors, food and culture con pasión!