Cold pumpkin soup with melon

Cold pumpkin soup with melon

A delicious specialty, especially on hot summer days, is sopa de calabaza con melon, or pumpkin soup with melon. Similar to gazpacho andaluz, this soup is served cold.

It has a creamy, fruity flavor and is easy to prepare.

We use honeydew melon in this recipe. This dish is also suitable for vegans because it consists only of plant-based ingredients.

Ingredients

5 tablespoons olive oil
1 onion
1 clove of garlic
1 kg pumpkin
1/2 honeydew melon
Water
2 mint leaves
1 tablespoon parsley
Salt

Info

Persons: 4
Preparation: approx. 30 minutes + 1 hour cooling time
Difficulty: very easy

The preparation

Step 1:

Peel and dice the onion and garlic, then fry in olive oil until translucent.

Step 2:

In the meantime, peel and deseed the pumpkin and cut into pieces. When the onions and garlic are translucent, add the pumpkin and fry for approx. 5 minutes.

Step 3:

Then fill with water. The pumpkin should be completely covered with water. Bring to a boil, reduce the heat to medium, and simmer until the pumpkin is cooked. Season with salt to taste.

Step 4:

In the meantime, peel the honeydew melon and cut it into cubes.

Step 5:

When the pumpkin is cooked, remove the pot from the heat and let it cool.

Step 6:

Then add the honeydew melon and purée everything with a hand blender or in a blender. If necessary, season with salt again.

Step 7:

When the soup has a creamy consistency, place it in the refrigerator for about 1 hour. Ladle into soup bowls, garnish with a few parsley or mint leaves, and serve cold.