Sopa de Abóbora

🛒 Ingredients

• #Soup Base;
• 800 g pumpkin or butternut squash, peeled, deseeded, and cut into chunks
• 1 medium potato, peeled and diced (helps create a smooth creamy texture)
• 1 large onion, roughly chopped.., 2 cloves garlic, crushed
• 1 medium carrot, peeled and sliced.. 2 tbsp olive oil
• 800–900 ml vegetable stock.. ½ tsp ground nutmeg
• ½ tsp ground cinnamon (optional, for authentic warmth)
• Sea salt and freshly ground black pepper, to taste
• 100 ml unsweetened oat or coconut cream (optional, for extra richness)
• #Garnish;
• Fresh chives or parsley, finely chopped
• Extra drizzle of olive oil
• Toasted pumpkin seeds (optional)

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant — do not let it brown.

2. 2

   Simmer vegetables: Add the pumpkin chunks, potato, and carrot. Stir well to coat in the oil and aromatics. Pour in the vegetable stock — it should just cover all the vegetables. Bring to a gentle boil, then lower the heat, cover, and simmer for 25–30 minutes until all the vegetables are completely soft and tender when pierced with a fork.

3. 3

   Blend: Remove the pot from the heat. Use an immersion blender or transfer carefully to a regular blender to blend the soup until perfectly smooth and creamy. If you prefer a lighter consistency, add a splash more warm stock. Stir in the nutmeg, cinnamon (if using), salt, pepper, and plant cream (if desired).

4. 4

   Adjust & serve: Taste and add more seasoning if needed. Reheat gently for 2–3 minutes if necessary. Ladle into warm bowls, sprinkle generously with fresh chives or parsley, add a drizzle of olive oil, and top with toasted pumpkin seeds if you like.