| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 4g | 24g |
| sugars | fibre | protein | salt |
| 10g | 3g | 6g | 1g |
Why I Love Spanish Pumpkin and Walnut Cream Soup
Today, I’d love to share a personal favorite with you: Pumpkin and Walnut Cream Soup. This is not just any soup, folks. It’s a warm, comforting blend of autumnal flavors with a bit of Spanish flair, inspired by the culinary genius of Chef José Andrés. Unusual? Yes. Delicious? Absolutely.
An Unexpected Fusion
The heart and soul of this recipe lies in the fusion of ingredients. With hearty pumpkin and crunchy walnuts at its core, this soup is nothing short of a flavorful ensemble. Each spoonful reveals the earthy warmth of cumin, the smoky charm of paprika, and a hint of heat from cayenne pepper—savoury notes that lend an interesting complexity to the soup.
To add to its appeal, all it takes to recreate this dish at home is one large pumpkin, a handful of walnuts, and other pantry staples: olive oil, an onion, two cloves of garlic, ground spices, vegetable broth, and optional heavy cream for extra richness. See the full list of ingredients above.
Inspiration behind the Recipe
A Spanish recipe like Pumpkin and Walnut Cream Soup would seem like a departure from my usual Caribbean-inspired fare. But with my multicultural background comes an adventurous palate, open to the endless possibilities of fusion cooking. Just as I fuse different styles in my dance classes, I love merging distinct flavors in my recipes too.
Having been greatly inspired by José Andrés, I’ve always appreciated his ability to make even the simplest Spanish dishes sing with robust flavors. It is in this spirit that I’ve turned an everyday vegetable like pumpkin into a sumptuous soup that will have you craving for more.
There’s nothing like a bowl of Pumpkin and Walnut Cream Soup to warm your soul on a cool night. So why not grab your favorite soup pot, put on a bit of salsa music for good vibes, and whip up this comforting dish? Enjoy, my friends!
What You’ll Need
- 1 large pumpkin (around 6 pounds)
- 1/4 cup of chopped walnuts
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 6 cups of vegetable broth
- Salt and pepper to taste
- 1/4 cup of heavy cream (optional)
- Fresh parsley for garnish (optional)
Method
Step One
Start by preheating your oven to 200 degrees Celsius (or 400 Fahrenheit). Cut the pumpkin into quarters, remove the seeds and place the slices on a large baking sheet. Drizzle over them with one tablespoon of olive oil and season with salt and pepper. Roast the pumpkin in the oven for about an hour, or until it’s tender and slightly caramelized.
Step Two
While the pumpkin is roasting, toast the walnuts in a dry pan over medium heat. Make sure to stir them often to prevent burning. Once they are toasted, remove them from the heat and set them aside for later use.
Step Three
In a large pot over medium heat, add remaining tablespoon of olive oil. Add in the finely chopped onion and sauté until it becomes translucent and starts to caramelize. Then add the minced garlic, ground cumin, smoked paprika and cayenne pepper and cook for another minute.
Step Four
Once the pumpkin is finished roasting and cool enough to handle, use a spoon to scoop it out from its skin. Add this to the pot along with the vegetable broth and bring it to a simmer. Let it cook, uncovered, for another 20 minutes.
Step Five
After 20 minutes, turn off the heat and use an immersion blender to puree the soup until it is smooth. You can also use a traditional blender, but make sure to do this in batches to avoid overflow.
Step Six
Once the soup is smoothly blended, adjust the seasoning with salt and pepper. If you’d like a richer soup, stir in now the heavy cream. Then, let it heat on low until it’s ready to be served.
Step Seven
Lastly, garnish each bowl with a sprinkle of the toasted walnuts and a sprig of fresh parsley if desired. The soup can be served immediately, or refrigerated and reheated for later use.
