A very tasty specialty, especially on hot summer days, is the Sopa de Calabaza con Melón in english pumpkin soup with melón. The soup is served cold like the Gazpacho Andaluz.
It tastes creamy and very fruity and is easy to prepare.
We use a golden honeydew melon in this recipe. This dish is also suitable for vegetarians and vegans because it consists only of vegetable ingredients.
5 tbsp olive oil
1 clove of garlic
1 kg pumpkin
1/2 honeydew melon
1 liter vegetable broth
2 mint leaves
1 tbsp parsley
Preparation: approx. 30 minutes + 1 hour cooling time
Difficulty: very easy
Peel the onion and garlic, dice and fry with the olive oil. In the meantime peel the pumpkin, core and cut into pieces. When the onions and garlic are glassy, add the pumpkin and sauté for about 5 minutes. Then fill up with the vegetable stock. The pumpkin should be completely covered with broth, if not, add some more water. Bring to a boil and then turn halfway down and simmer until the pumpkin is cooked.
In the meantime, peel and dice the honeydew melon. When the pumpkin is cooked, remove the pot from the fire and allow to cool slightly. Then add the goldendew melon, the parsley and the mint leaves and puree everything with a mixer or in a blender. If necessary, season again with a little salt.
After the soup has a creamy consistency, put it in the fridge for about 1 hour until it is nice and cold. Then serve in soup plates and garnish with a few parsley or mint leaves. A treat!