Imagine a soul-warming soup that captures the essence of Spanish countryside cooking, where each spoonful tells a story of rich flavors and comforting traditions. Our "Sopa de Calabaza y Puerros" is not just a recipe—it's a culinary journey that transforms humble vegetables into a creamy, luxurious experience that will transport you straight to the rustic kitchens of Spain. Whether you're seeking a cozy meal on a chilly evening or looking to impress your dinner guests with an authentic Spanish dish, this pumpkin and leek soup promises to be your new favorite comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups pumpkin, diced
- 2 leeks, sliced
- 4 cups vegetable broth
- 2 potatoes, diced
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Thoroughly wash the leeks, carefully removing any dirt between the layers. Slice them into thin rings, discarding the tough dark green tops.
- Peel and dice the pumpkin into small, uniform cubes approximately 1-inch in size to ensure even cooking.
- Peel and chop the potatoes and onion into similar-sized pieces to maintain consistent texture throughout the soup.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add the sliced leeks to the pot and continue cooking, stirring occasionally, until they become tender and slightly golden, about 5 minutes.
- Incorporate the diced pumpkin and potatoes into the pot, stirring to combine with the onions and leeks.
- Pour the vegetable broth over the vegetables, ensuring they are completely covered. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the pumpkin and potatoes are completely soft and easily pierced with a fork.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- If the soup is too thick, thin it out with additional vegetable broth. If desired, stir in a splash of cream for extra richness.
- Serve hot, garnished with a sprinkle of fresh herbs like parsley or chives, and optionally add a drizzle of extra virgin olive oil on top.
Tips
- Leek Cleaning Mastery: Take extra time to thoroughly wash leeks, as they often hide dirt between their layers. Split them lengthwise and rinse under running water for the cleanest result.
- Uniform Cutting: Dice your pumpkin and potatoes into consistent, small cubes to ensure even cooking and a smooth texture when blending.
- Flavor Enhancement: For deeper flavor, consider roasting the pumpkin and vegetables briefly before adding broth, which will caramelize their natural sugars.
- Texture Control: If you prefer a chunkier soup, reserve some vegetables before blending and add them back for extra texture.
- Cream Options: For a lighter version, use coconut milk instead of cream. For a vegan adaptation, skip dairy entirely.
- Garnish Creatively: Experiment with toppings like toasted pumpkin seeds, a swirl of herb oil, or crispy leek rings for added visual and textural appeal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
