Spicy Roast Pumpkin Soup - Spanish Style
This creamy, spicy roast pumpkin soup is full of Spanish flavors like paprika and roasted red peppers and topped with crispy pancetta.
Servings 4 servings
Calories 425kcal
Ingredients
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 2 1/2 tsp smoked paprika
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 4 cups low sodium chicken stock
- 2 tbsp sherry
- 1 medium apple, peeled and chopped
- 3 cups roast pumpkin
- 2 roasted peeled red peppers
- 3/4 cup heavy cream
- kosher salt and black pepper, to taste
Topping
- 8 slices thin pancetta, or thin sliced bacon
- roasted pumpkin seeds
Instructions
- In a large pot, heat olive oil on medium.
- Add the salt and onion and saute for 5 minutes, lowering the heat if it starts to brown.
- Add the garlic and saute for 1 minute.
- Stir in the spices - smoked paprika, paprika, cumin, and cayenne - and saute for 30 seconds.
- Pour in the chicken stock and give the soup a good stir.
- Then add the sherry, apple, pumpkin, and roasted red peppers. Bring the soup to a boil, then lower the heat to a simmer and cook for 20-30 minutes, or until the squash is very soft and falling apart.
- While the soup is cooking, saute the slices of pancetta in a skillet until browned and crispy. Set aside.
- Puree the soup until smooth, either with a hand blender or in batches in a counter blender.
- Add the cream and warm the soup through until it's just starting to bubble. Taste and adjust the seasonings, adding salt and pepper as needed.
- Serve the soup topped with the crispy pancetta and toasted pumpkin seeds.
Notes
- What Squash to Use: This soup is great with leftover roast pumpkin, or other sweet, orange fleshed winter squash.
- Prepping the Squash: To roast the squash specifically for the soup, cut a pumpkin into chunks, then put them flesh side down into a roasting pan, add 1 cup of water, cover the pan with foil, and roast for about 20 minutes at 425F. Or until the squash is nice and soft.
- Pureeing the Soup: I use a KitchenAid Hand Blender.
Nutrition
Calories: 425kcal