Spiced Spanish Persimon® and Pumpkin Soup

There’s a warm spiciness to this bright and beautiful Pumpkin Soup – made all the more delicious with P.D.O. Spanish Persimon®.

Spiced Spanish Persimon® and Pumpkin Soup

Spiced Spanish Persimon® and Pumpkin Soup

Delicious spicy soup

Course lunch, Main Course
Cuisine American
Keyword Pumpkin, soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6


  • 2 P.D.O. Spanish Persimons®
  • 20 g butter
  • 1 large onion peeled, finely chopped
  • 1 tbsp fresh root ginger grated
  • 1/2 tsp chilli powder
  • 1 large garlic clove peeled, crushed
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds or ground cumin
  • 500 g pumpkin or butternut squash peeled, deseeded, chopped
  • 2 gluten-free vegetable stock cubes dissolved in 1 ltr hot water
  • 150 g low-fat soft cheese
  • salt and freshly ground black pepper

To garnish

  • 4 tbsp natural yoghurt
  • toasted mixed seeds
  • edible flowers


  1. Cut the leafy tops from the Spanish Persimon® and cut a few thin slices for garnish. Set these aside. Chop the rest of the flesh into chunks.

  2. Melt the butter in a large saucepan. Add the onion and fry it gently for about 3 minutes, then add the ginger, chilli, garlic, turmeric, cumin and persimons. Fry gently for 1-2 minutes. 

  3. Tip in the pumpkin or butternut squash and add the vegetable stock. Heat until simmering, then turn the heat to low and cook gently for about 20-25 minutes, partially covered, until the vegetables are soft and tender.

  4. Transfer the mixture to a blender or food processor and add most of the soft cheese, reserving about 40g for the garnish. Blend the soup until completely smooth. Return it to the saucepan and reheat until piping hot. Taste and adjust the seasoning.

  5. Ladle the soup into warmed bowls, then mix the reserved cheese with the yoghurt and spoon on top. Serve, garnished with toasted mixed seeds, edible flowers or sprigs of mint or coriander. 

  6. TIP: To store the soup, cool it quickly, then refrigerate for up to 3 days, or freeze for up to 3 months. To make the soup suitable for vegans and those with a dairy intolerance, use olive oil instead of butter and omit the soft cheese, and choose a non-dairy yoghurt.