Pumpkin Soup Recipe

Pumpkin is a delicious, healthy, balanced and incredibly versatile food. It is usually more abundant in autumn and winter, but we find it in many ways and in any season. In any case, it is also possible to freeze it so that it lasts a little longer even though the season is over.

Although the pumpkin soup recipe that we prepare is super light and excellent for diets to lose weight, it is nonetheless less delicious. The combination of vegetables and the touch of Serrano ham that we have added give it a spectacular touch that will make it the perfect recipe for cold days.

Ingredients to make Pumpkin Soup:

• 300 grams of pumpkin
• 1 piece of fennel
• 1 piece of celery
• 1 piece of leek
• 1 liter of vegetable broth
• 3 tablespoons of olive oil
• 1 dessert spoon of paprika from the Vera
• 1 tablespoon of Serrano ham shavings

How to make Pumpkin Soup:

• Peel and clean the pumpkin. If you have already bought it bagged and clean, you can skip this part. Cut it into small pieces to make it easier to cook.
• Peel and clean the leek. Remove the green part, since you will only use the head area and the white part. Cut into slices.
• Place the olive oil in a saucepan. First add the leek and let it fry for a couple of minutes over low heat.
• Sauté the rest of the vegetables and leave them for 3 minutes over medium heat.
• Add the pumpkin and vegetable broth. Do not add salt, since the broth must already have it. Cover the pan and cook for 20 minutes over low heat.
• Mash the vegetables well so that you have a creamy pumpkin soup. If necessary, you can add more broth.
• Sprinkle a little paprika from the Vera and shavings of ham previously cooked in the microwave for 1 minute. Plate up and enjoy your warm pumpkin and leek soup!