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Pumpkin soup with crisp serrano ham

Name: Pumpkin soup with crisp serrano ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g peeled and deseeded pumpkin or squash; 1 leek, white part only; 1 medium potato, about 150 g; 750 ml vegetable stock, plus extra to adjust; 80 g thinly sliced serrano ham; 2 tbsp extra virgin olive oil; Black pepper, to taste; Salt, to taste

Pumpkin, leek and olive oil make a smooth soup without cream. Oven-crisped ham adds contrast just before serving.

Servings4

Preparation15 min

Cooking30 min

Total time45 min

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AI-generated illustrative image.

Method

Prepare the base

Wash the leek between its layers and slice finely. Soften in olive oil for 5 minutes. Add pumpkin and potato cut into roughly 2 cm cubes.

Simmer until tender

Pour in stock, cover and simmer gently for 20–25 minutes, until the pumpkin and potato crush easily with a fork.

Crisp the ham

While the vegetables cook, place the ham between two sheets of baking paper. Bake at 160 °C for 10–12 minutes, then cool until crisp.

Blend and serve

Blend until smooth. Add hot stock if too thick and taste before salting. Serve with black pepper and broken crisp ham added at the last moment.

Suggested wine pairing

Amontillado sherry · 12–14 °C

Nutty notes complement the toasted ham and contrast with the sweetness of the pumpkin.

Choose a wine for Spanish ham →

Kitchen tip: If too thin, simmer to reduce before adding the ham. For a sweeter variation, replace the potato with 150 g carrot.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

Method

Prepare the base

Simmer until tender

Crisp the ham

Blend and serve

Amontillado sherry · 12–14 °C

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