Spanish soup recipes offer a culinary journey that celebrates the diversity and richness of the country’s landscape, and the soups are no exception.
The tomato pumpkin soup from Spain is one of the best hot soups that you will find, combining the robust flavors of ripe tomatoes with the earthy sweetness of roasted pumpkin.
In this article, you will get a step-by-step explanation of how to prepare this recipe, with helpful tips for storing, serving, and customizing the ingredients of the beloved Andalusian soup.
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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:
- Chicken pumpkin soup from Spain
Background of the Dish
During the era of Moorish influence on Iberian cuisine, pumpkin emerged as a prominent ingredient in Spanish recipes, such as the Spanish pumpkin carrot soup and the pumpkin chorizo soup.
With time, the versatility of pumpkin became more apparent in Spanish cooking, and the tomato pumpkin soup from Spain was created showcasing the perfect balance of sweet and savory flavors.
This soup serves as a testament to the culinary ingenuity and cultural fusion that defines southern Spain, all while being wonderfully accessible to prepare, ensuring that the flavors of this vibrant region can be enjoyed by anyone in the comfort of their home.
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Things You’ll Need for Tomato Pumpkin Soup From Spain
The main ingredients needed to make this Spanish pumpkin soup recipe are pumpkin and tomato, as well as other key components like onion, garlic cloves, bell pepper, olive oil, and vegetable broth.
Besides that, to reach the perfect consistency in this tomato pumpkin soup from Spain you will also need an immersion blender, a food processor, or a regular blender.
Ingredients
- 1 small pumpkin (about 1.5kg)
- 4 large ripe tomatoes
- 4 cups (1l) vegetable broth
- 1 large onion
- 3 garlic cloves
- 1 red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
How to Make Tomato Pumpkin Soup From Spain- Step by Step Guide
- For the first step in this tomato pumpkin soup recipe, preheat your oven to 400°F (200°C). Peel, chop the pumpkin into cubes, and discard the seeds.
- Then, grab a large bowl and season the pumpkin cubes with olive oil, smoked paprika, salt, and pepper. Put them on a baking sheet in a single layer and roast in the preheated oven for about 30 minutes (flip them halfway through roasting for even cooking.) Set aside once done.
- In the meantime, wash and chop the tomatoes and bell pepper, discarding the seeds. Peel and chop the onion into small pieces. Peel and mince the garlic cloves.
- After that, grab a large pot and heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Now, add the minced garlic and diced red bell pepper, and cook for another 4 minutes until they begin to soften. Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down.
- Then, add the roasted pumpkin, vegetable broth, ground cumin, smoked paprika, bay leaf, salt, and pepper. Bring the Spanish pumpkin soup to a boil, reduce the heat, and let it simmer for about 20 minutes, allowing the flavors to meld together.
- To continue, remove the bay leaf from the Spanish squash soup. With an immersion blender puree it until smooth. Alternatively, you can blend it in batches using a regular blender. Taste the creamy roasted pumpkin soup and adjust the seasoning as needed.
- To finish this recipe, pour the tomato pumpkin soup from Spain into bowls. Serve it warm and enjoy.
Substitution of Ingredients
If you are ready to try and make tomato pumpkin soup from Spain but don’t have all of the ingredients at home, then we have some solutions for you.
First, you can prepare this roasted pumpkin tomato soup with Cordoba tomatoes (like the Cordoba tomato soup), tomato juice or canned tomatoes if you can’t find good-quality fresh tomatoes -this is a great way of enjoying this soup all year round-.
To add a richer and more savory flavor to this pumpkin tomato soup, you can use chicken broth instead of the vegetable one, providing a deeper umami profile and enhanced overall taste.
Furthermore, you can prepare the roasted pumpkin and tomato soup including a different mix of vegetables, such as carrots, celery, and sweet potatoes, to elevate the nutritional value of the soup.
Besides that, you can take inspiration from other Spanish soup recipes to enhance this one, such as copying the tomato soup with coconut milk and adding a nice cup of coconut milk for added creaminess and sweetness.
Tips on Serving Tomato Pumpkin Soup From Spain
Once you’ve finished preparing this Spanish soup, you’ll have a fantastic dish ready to be served either as a hearty main course or a flavorful side.
To embrace the origins of this tomato pumpkin soup from Spain, we encourage you to top the soup with other regional ingredients such as a drizzle of olive oil, a sprinkle of smoked paprika, and some crumbled Manchego cheese.
Similar to other Spanish soups, like the Spanish bean tomato soup or the creamy Spanish tomato soup, you can add more texture by using bread croutons or toasted nuts as the toppings.
Besides that, you can serve the soup with a side of rustic Spanish bread or a fresh green salad, making it a complete and satisfying meal that showcases the vibrant flavors of Andalusian cuisine.
How to Store Tomato Pumpkin Soup From Spain
Once your roast pumpkin soup recipe is ready, allow the soup to cool to room temperature before transferring it to an airtight, freezer-safe container. Don’t forget to label the container with the date of storage for easy identification later on.
After that, you can store the tomato pumpkin soup from Spain for up to 3 days in the fridge, or 60 days in the freezer and let it thaw overnight -or for 12 hours- before reheating it.
You can reheat the easy roast pumpkin soup in the microwave in 1-minute intervals, or at the stove over medium heat for about 15 minutes, in both cases stirring occasionally.
Do you want to prepare more Spanish pumpkin recipes that can be stored?
Then we have more for you, such as the savory Spanish pumpkin soup with chicken, the delicious pumpkin and sweet potato soup from Spain, and the refreshing cold pumpkin soup.
Recipe Card: Tomato Pumpkin Soup From Spain
Tomato Pumpkin Soup From Spain
Spanish recipes offer a culinary journey that celebrates the diversity and richness of the country's landscape, and the soups are no exception.
The tomato pumpkin soup from Spain is one of the best hot soups that you will find, combining the robust flavors of ripe tomatoes with the earthy sweetness of roasted pumpkin.
In this article, you will get a step-by-step explanation of how to prepare this recipe, with helpful tips for storing, serving, and customizing the ingredients of the beloved Andalusian soup.
Ingredients
- 1 small pumpkin (about 1.5kg)
- 4 large ripe tomatoes
- 4 cups (1l) vegetable broth
- 1 large onion
- 3 garlic cloves
- 1 red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- To start with this pumpkin and tomato soup recipe, preheat your oven to 400°F (200°C). Peel, chop the pumpkin into cubes, and discard the seeds.
- In a large bowl, season the pumpkin cubes with olive oil, smoked paprika, salt, and pepper. Put them on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes (turn it halfway through roasting for even cooking.) Set aside once done.
- Meanwhile, wash and chop the tomatoes and bell pepper, discarding the seeds. Peel and chop the onion into small pieces. Peel and mince the garlic cloves.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and diced red bell pepper, and cook for another 4 minutes until they begin to soften. Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down.
- Add the roasted pumpkin, vegetable broth, ground cumin, smoked paprika, bay leaf, salt, and pepper. Bring the tomato pumpkin soup to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Remove the bay leaf from the Spanish soup. Use an immersion blender to puree it until smooth. Alternatively, you can blend the soup in batches using a regular blender. Taste the tomato squash soup and adjust the seasoning as needed.
- Pour the creamy roast pumpkin soup into bowls, serve warm, and enjoy.
Notes
To make this the best pumpkin soup recipe ever, you can add 1 cup of heavy cream once you add the broth.
For a spicier tomato pumpkin soup from Spain, feel free to include other ingredients like cayenne pepper, chili flakes, serrano or jalapeño peppers.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 293Total Fat 14.9gSaturated Fat 2.3gCholesterol 0mgSodium 278mgCarbohydrates 39.7gFiber 11gSugar 7.7gProtein 9.8g
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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