Catalan Pumpkin Cream Soup

Warm up your autumn evenings with this luscious and flavorful Catalan pumpkin cream soup. This dish celebrates the natural sweetness of butternut squash, enriched with homemade vegetable broth and a touch of cream. It's a perfect starter for a cozy meal, accentuated with the crunch of toasted pumpkin seeds and a hint of olive oil.

Ingredients

🎃 1 kg diced butternut squash, violí type, from Spain
🥣 850 ml homemade vegetable broth
🥛 200 ml whipping cream
🧅 1 onion, finely diced
🧈 170 g butter

🌿 1 stalk celery, cut into 3-4 pieces
🥕 3 carrots, peeled and cut into chunks
🥔 1 potato, peeled and quartered
🧅 1 onion, peeled and halved
🥬 1 large leek, white part only, cleaned and cut into rounds
💧 1.5 liters water
🧂 Salt to taste

🎃 Toasted pumpkin seeds, 1-2 tablespoons
🫒 Drizzle of olive oil

Instructions

1- Prepare the Vegetable Broth:

• In a large stainless steel pot, combine the celery, carrots, potato, onion, and leek.
• Add 1.5 liters of water, bring to a boil, then reduce heat to simmer for 1 hour.
• Strain and reserve the liquid, discarding the vegetables.

2- Roast the Pumpkin:

• Preheat oven: 120°C (250°F).
• Place the diced pumpkin in a Pyrex-style baking dish. Dot with butter cubes.
• Roast for 30 minutes. Stir, increase temperature to 130°C (275°F), roast another 30 minutes.
• Stir again, increase to 150°C (300°F), and roast for the final 30 minutes until caramelized.

3- Sauté the Onion:

• Dice the onion. In a non-stick frying pan, melt a small amount of butter.
• Sauté the onion until translucent (approx. 15 minutes). Reserve.

4- Blend the Cream:

• Transfer roasted pumpkin, sautéed onion, and broth to a deep blending container.
• Blend until smooth with an immersion blender.
• Whisk in the whipping cream. Season with salt and pepper to taste.

5- Serve:

• Ladle into bowls, garnish with pumpkin seeds and a drizzle of olive oil.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 6
Calories: 230 per serving
Proteins: 3g per serving
Fats: 18g per serving
Carbohydrates: 16g per serving
Equipment:

• Zwilling J.A. Henckels Chef's Knife
• Pyrex-style glass baking dish
• Large stainless steel pot
• Immersion blender (unspecified brand)
• Metal whisk, ladle, spoon, and bowls

Cooking Tips:

• Choose a ripe pumpkin with hard skin for optimal sweetness.
• Roast pumpkin gradually to enhance caramelization.
• Blend thoroughly for a silky texture.

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Catalan Pumpkin Cream Soup