Velvety and smooth, with a cumin aroma that fills the whole kitchen as soon as you start cooking it.
Marqués de Prado smooths this vegetable cream soup without taking the spotlight away from the pumpkin, adding a sweet base that pairs well with the spiced touch of cumin.
Pumpkin Cream Soup
Pumpkin Cream Soup is that comforting autumn recipe with no complications. Made with potato and leek, and smoothed with a sweet EVOO that pairs perfectly with this kind of vegetable cream soup, it is simple, quick and perfect for the first cold days.
Servings 6 people
Ingredients
- 1 Small pumpkin
- 2 Potatoes
- 2 Carrots
- 2 Leeks
- ½ Onion
- 3 cloves Garlic
- 100 ml Marqués de Prado EVOO
- 2 leaves Bay leaf
- Cumin To taste
Instructions
- Prepare the vegetables.Dice all the vegetables (pumpkin, potatoes, carrot, leeks and onion).
- Sauté.Put the vegetables in the pot with the garlic, bay leaf and EVOO, and sauté briefly.
- Cook.Add water until 60% of the vegetables are covered. Cover the pot and cook for 25 minutes over medium heat.
- Blend.Blend everything with a hand blender or in a jug blender. If you like, add cumin at the end or when serving at the table.
For a smoother cream soup, add a splash of cream or evaporated milk when blending.
Notes
- We chose Marqués de Prado, a mild, sweet EVOO, ideal for gazpachos, salmorejos and vegetable cream soups.
- Dry-toasting the cumin for a few seconds before adding it greatly intensifies its aroma.
- It freezes well without the touch of cumin, which is best added when reheating.
- A few toasted seeds sprinkled on top when serving add a very welcome contrast in texture.
