Give your classic fall soup a gourmet upgrade with a Spanish twist. This velvety pumpkin soup blends the smooth richness of cream with the smoky warmth of Smoked Sweet Paprika, a drizzle of Extra Virgin Olive Oil and the irresistible saltiness of Serrano Ham. Topped with toasted pumpkin seeds, every spoonful delivers comfort, depth, and authentic Mediterranean flavor.
Pumpkin Soup Ingredients
- 2 tbsp Extra Virgin Olive Oil Gran Selección | Diosas de Abril
- 1 small onion, chopped
- 1 garlic clove, minced
- 800 g (about 1 ¾ lb) pumpkin, peeled and cubed
- 1 carrot, sliced
- 4 cups vegetable broth
- ½ cup cream (plus extra for garnish)
- ½ tsp Smoked Sweet Paprika El Angel
- Salt and pepper to taste
- 4 slices Serrano Ham Sliced by Monte Nevado, thinly cut, or Campofrio Serrano Ham
- 2 tbsp pumpkin seeds, toasted
How to Make Pumpkin Soup
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Sauté the aromatics:
In a large pot, heat the Diosas de Abril Extra Virgin Olive Oil over medium heat. Add onion and garlic; cook until soft and fragrant. -
Add the vegetables:
Stir in the pumpkin and carrot, coating them with the Smoked Sweet Paprika. Pour in the broth, bring to a boil, then reduce heat and simmer until tender (about 20 minutes). -
Blend until creamy:
Puree the soup until smooth and creamy. Add the cream, then season with salt and pepper to taste. -
Make it crispy:
In a small skillet, cook the MonteNevado Serrano Ham until crisp. Remove and drain on paper towels. -
Garnish and serve:
Serve hot, drizzled with cream, and topped with crispy Serrano ham, toasted pumpkin seeds, and a final dusting of Smoked Sweet Paprika.
A Cozy Fall Favorite
This Pumpkin Soup with a Spanish Twist is the perfect cozy meal for chilly days: smooth, smoky, and rich, with the savory crunch of Serrano ham adding a touch of indulgence. Enjoy it on its own or pair it with turkey sandwich leftovers for the ultimate post-holiday comfort.
More Thanksgiving Ideas
Planning the rest of the menu? Explore our 10 Thanksgiving recipes with a Spanish twist or browse all our Thanksgiving recipes.
