📝 About This Recipe
A staple of Spanish home cooking, this Crema de Calabaza is a velvety, comforting soup that celebrates the natural sweetness of roasted pumpkin. Enhanced with a hint of smoky pimentón and finished with a swirl of cream, it offers a sophisticated balance of earthy and silky textures. This dish represents the heart of Spanish 'Sopas y Cremas'—simple, high-quality ingredients transformed into a luxurious culinary embrace.
🥗 Ingredients
The Soup Base
- 1 kg Sugar Pumpkin or Butternut Squash (peeled, seeded, and cut into 2cm cubes)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 large Carrot (peeled and sliced)
- 1 medium Potato (Yukon Gold or Kennebec) (peeled and cubed to provide starch for thickness)
Liquids and Seasoning
- 3 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 liter Vegetable or Chicken Stock (low sodium, kept warm)
- 100 ml Heavy Cream or Cooking Cream (plus extra for drizzling)
- 1/2 teaspoon Pimentón de la Vera (Smoked Paprika) (sweet variety (dulce))
- to taste Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 pinch Nutmeg (freshly grated)
For Garnish
- 2 tablespoons Raw Pumpkin Seeds (Pepitas) (toasted in a dry pan)
- 2 slices Serrano Ham or Jamón Ibérico (crisped in a pan and crumbled)
- 1 small bunch Fresh Chives (finely snipped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-low heat.
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2
Add the sliced leeks and diced onion with a pinch of salt. Sauté gently for 8-10 minutes until they are soft and translucent, but not browned.
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3
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Add the cubed pumpkin, carrot, and potato to the pot. Increase the heat to medium and stir frequently for 5 minutes to slightly caramelize the edges of the vegetables.
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5
Sprinkle the Pimentón de la Vera over the vegetables and stir quickly for 30 seconds to toast the spice without burning it.
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6
Pour in the warm stock until the vegetables are just covered by about 2 centimeters. Bring to a boil, then immediately reduce the heat to a low simmer.
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7
Cover the pot and simmer for 25-30 minutes, or until the pumpkin and potatoes are tender enough to be easily crushed with a fork.
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8
Remove the pot from the heat. Using an immersion blender, process the soup until it is completely smooth and velvety. For an ultra-fine texture, you can pass it through a chinois or fine-mesh sieve.
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9
Return the pot to low heat and stir in the heavy cream and a pinch of freshly grated nutmeg.
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10
Taste and adjust the seasoning with more sea salt and black pepper as needed. If the soup is too thick, add a splash more stock to reach your desired consistency.
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11
While the soup warms through, toast the pumpkin seeds in a small dry skillet over medium heat until they pop and become fragrant.
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12
Ladle the warm cream into bowls. Garnish with a swirl of cream, toasted pumpkin seeds, crumbled crispy jamón, and a sprinkle of fresh chives.
💡 Chef's Tips
For the best flavor, use a 'Calabaza de Castilla' or a Butternut squash; avoid large carving pumpkins which can be watery and fibrous. Don't skip the leeks—they provide a subtle sweetness and depth that onions alone cannot achieve. If you want a vegan version, substitute the heavy cream with coconut milk or simply blend in an extra potato for creaminess. Always toast your spices (like the paprika) briefly in oil to unlock their fat-soluble flavor compounds before adding liquid. For a professional finish, pass the blended soup through a fine strainer to remove any remaining vegetable fibers.
🍽️ Serving Suggestions
Pair with crusty sourdough bread or 'Pan de Cristal' rubbed with garlic and tomato. Serve with a chilled glass of dry Spanish Sherry (Fino or Manzanilla) to cut through the creaminess. A side of roasted chickpeas with cumin adds a delightful crunch and protein boost. Follow the soup with a light green salad dressed in a sharp lemon vinaigrette. In warmer months, this cream is also delicious served lukewarm or even cold, similar to a Vichyssoise.