Portuguese Pumpkin Soup (Sopa de Abóbora) 🎃
A creamy Portuguese pumpkin soup made with butternut squash, potatoes, carrots, garlic and a gentle touch of nutmeg. This simple soup cooks in one pot without roasting or adding cream.
Equipment
- Large Dutch oven or heavy-bottomed pot
- knife
- chopping board
- vegetable peeler
- measuring spoons
- immersion blender or stand blender
- Ladle
- Measuring Cup
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3-4 garlic cloves thinly sliced
- 1 dried bay leaf
- 1 medium butternut squash peeled, deseeded and cut into 2–3 cm cubes (aim for about 900 g prepared squash)
- 3-4 small to medium potatoes peeled and diced (about 500 g prepared)
- 2-3 carrots peeled and sliced (about 250 g prepared)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper plus more to taste
- ½ teaspoon fine salt plus more to taste (start with less if using salty stock)
- 4 cups 1 litre low-sodium chicken stock, plus more as needed for cooking and thinning
Optional garnish 🌿
- Extra virgin olive oil for drizzling (optional)
- Toasted pumpkin seeds for topping (optional)
- Chopped fresh parsley for topping (optional)
Instructions
- 1 Warm the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened without browning.
- 2 Add the sliced garlic and bay leaf. Cook, stirring, for 30 seconds, just until fragrant.
- 3 Add the squash, potatoes and carrots. Sprinkle in the nutmeg, white pepper and salt, then stir to coat the vegetables.
- 4 Pour in 4 cups (1 litre) of chicken stock. Add more stock only if needed to bring the liquid just below the top of the vegetables; they do not need to float. Bring to a boil, then reduce the heat, partially cover and simmer for 25–30 minutes, stirring occasionally, until all the vegetables are very tender.
- 5 Take the pot off the heat and remove and discard the bay leaf. Blend with an immersion blender until smooth, stopping once the vegetables are fully puréed.
- 6 Stir in additional hot chicken stock, a little at a time, until the soup reaches your preferred consistency. Taste and adjust the salt and white pepper in small pinches. Warm gently if needed.
- 7 Ladle into bowls and serve. If desired, finish with a drizzle of extra virgin olive oil, toasted pumpkin seeds and chopped parsley.
Notes
• Vegetable counts vary with size. Use the prepared weights as a guide. Four cups of stock is the starting amount, not a fixed final total.
• Keep the nutmeg and white pepper at a tiny pinch each. A ¼ teaspoon is half of a level ¼ teaspoon measure. Nutmeg may be omitted.
• For a vegetarian or vegan soup, replace the chicken stock with vegetable stock.
• For white beans, add 1 cup drained, rinsed canned cannellini or navy beans in the final 5 minutes of simmering, then blend. Thin with stock as needed.
• For greens, add 1–2 cups finely shredded kale or cabbage after blending. Simmer until tender, usually 8–15 minutes, adding stock as needed. This creates a textured variation rather than the smooth original.
• Refrigerate in shallow containers within 2 hours and use within 2–3 days. Freeze without garnish for up to 3 months for best quality. Thaw in the refrigerator, then reheat while stirring to a full rolling boil and at least 74°C throughout. • Times and yield are approximate. Optional variations change the cooking time and yield.
• Keep the nutmeg and white pepper at a tiny pinch each. A ¼ teaspoon is half of a level ¼ teaspoon measure. Nutmeg may be omitted.
• For a vegetarian or vegan soup, replace the chicken stock with vegetable stock.
• For white beans, add 1 cup drained, rinsed canned cannellini or navy beans in the final 5 minutes of simmering, then blend. Thin with stock as needed.
• For greens, add 1–2 cups finely shredded kale or cabbage after blending. Simmer until tender, usually 8–15 minutes, adding stock as needed. This creates a textured variation rather than the smooth original.
• Refrigerate in shallow containers within 2 hours and use within 2–3 days. Freeze without garnish for up to 3 months for best quality. Thaw in the refrigerator, then reheat while stirring to a full rolling boil and at least 74°C throughout. • Times and yield are approximate. Optional variations change the cooking time and yield.
