Spicy Roast Pumpkin Soup – Spanish Style
This Spanish-Style Spicy Roast Pumpkin Soup combines oven-roasted pumpkin with smoky paprika, cumin, and a touch of heat for a richly satisfying soup. The roasting process intensifies the pumpkin’s natural sweetness, creating a velvety texture with complex flavors.
Ingredients
- 2 pounds fresh pumpkin peeled and cut into 1-inch cubes (butternut squash works as an alternative)
- 3 tablespoons olive oil divided
- 1 large onion diced
- 3 garlic cloves minced
- 1 red bell pepper deseeded and diced
- 1 tablespoon smoked paprika pimentón
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper adjust to taste
- 4 cups vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons sherry vinegar
- Optional garnishes: toasted pumpkin seeds drizzle of olive oil, fresh herbs (cilantro or parsley), crumbled Spanish chorizo, or a swirl of cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the pumpkin cubes with 2 tablespoons olive oil, a generous pinch of salt and pepper on the prepared baking sheet. Spread them out in a single layer, ensuring they’re not overcrowded.
- Roast the pumpkin for 25-30 minutes until the edges are caramelized and the flesh is tender when pierced with a fork. The caramelization adds incredible flavor depth.
- While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and beginning to soften.
- Add the minced garlic and diced red pepper to the pot and cook for another 2-3 minutes until fragrant and softened.
- Stir in the smoked paprika, cumin, and cayenne pepper and cook for 30 seconds until aromatic, being careful not to burn the spices.
- Add the roasted pumpkin to the pot along with the vegetable broth and bay leaf. Bring the mixture to a simmer.
- Reduce heat and simmer for 15 minutes to allow the flavors to meld together.
- Remove the bay leaf and blend the soup until completely smooth using an immersion blender or working in batches with a regular blender (be careful with the hot liquid).
- Return the soup to the pot if needed, stir in the sherry vinegar, and adjust seasoning with salt and pepper to taste.
- Serve hot with your choice of garnishes – a drizzle of good olive oil and toasted pumpkin seeds add wonderful texture contrast.
Notes
- For an extra layer of flavor, roast a few unpeeled garlic cloves alongside the pumpkin and add them to the soup.
- The soup thickens as it cools – if it becomes too thick, thin it with additional vegetable broth or water.
- For a creamier version, add 1/4 cup of heavy cream or coconut milk just before serving.
- This soup improves with time – make it a day ahead for even better flavor.
- For an authentic Spanish touch, sauté a small amount of diced Spanish chorizo until crisp and use as a garnish.
- Freeze individual portions for up to 3 months for quick and satisfying meals.