Spanish soup of pumpkin and apple


The flavor of this delicious pumpkin soup, which in Spain, a country which is original, is called crema de Calabaza, is damped by the apple, which cleverly reduces the thick sweet taste of pumpkin.


Spanish soup of pumpkin and apple


1 medium pumpkin, cut in half and clean,

1 apple, peeled and chopped

1 large onion, peeled and chopped,

1 potato, peeled and cut into small pieces

2 carrots, peeled and chopped,

1/2 roasted chicken carcass (Optional)

1 tablespoon sweet paprika,

3,5 cup (875 ml) water,

1 teaspoon dried oregano

1 cup (250 ml) whole milk,

Salt and black pepper to taste

6 slices crusty bread, toasted

1 apple, unpeeled, cut into thin slices


Preheat oven to 374 F (190 C). Put half a pumpkin on a baking sheet and cook for about 1 hour or until it becomes tender.

While the squash is in the oven, prepare the vegetables. Put the apple, onion, potatoes and carrots in a large saucepan along with the chicken carcass, paprika, water and oregano. Simmer for 40 minutes, adding more water, if necessary.

Remove the chicken carcass and throw it (if you have used). Remove the squash from the oven and remove the skins and seeds that remained.

Put the pulp of the pumpkin cooked in the soup and add milk. Mix well soup in a blender or in a food processor and put on the fire. In another pan, softened the apple slices in boiling water for 5 minutes. The soup serves hot in a bowl or in individual bowls.

The soup accompanied with toasted bread and a few slices of apple for each portion.