Medium

Broccoli soup with pumpkin fritters

Name: Broccoli soup with pumpkin fritters
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Broccoli (trimmed weight); 250 g Spring Onion; 6 g Garlic; 180 g Potato; 50 g Spinach; 1000 ml Vegetable stock; 125 g Greek yoghurt; 500 g Pumpkin (flesh); 45 g Serrano ham; 50 g Egg; 100 g Plain flour; 4 g Baking powder; 2 g Garlic powder; 2 g Hot paprika; 2 g Orange (zest); 70 g Extra virgin olive oil (20 g roasting, 20 g soup, estimated 30 g oil uptake); 3 g Parsley; 3 g Salt

Total time85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating Not yet rated

Green broccoli and spinach soup with small pumpkin and cured ham fritters.

25 minprep

60 mincooking

4servings

1.991 kcalwhole recipe

498 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Cream 1 to 2 hours Home-style

Nut-free and 6 more Indicative dietary requirements

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Cream

Meal

LunchDinner

Preparation

BoilingBakingFrying

Appliances

CasseroleOvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Broccoli trimmed weight 800 g
Spring Onion 250 g
Garlic 6 g
Potato 180 g
Spinach 50 g
Vegetable stock 1000 ml
Greek yoghurt 125 g
Pumpkin flesh 500 g
Serrano ham 45 g
Egg 50 g
Plain flour 100 g
Baking powder 4 g
Garlic powder 2 g
Hot paprika 2 g
Orange zest 2 g
Extra virgin olive oil 20 g roasting, 20 g soup, estimated 30 g oil uptake 70 g
Parsley 3 g
Salt 3 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tools

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Hand blender

Blend smooth sauces and purées just the way you like them.

View on Amazon

Kitchen knives

A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Roast the diced pumpkin with 20 g oil and salt at 180 °C for 35–40 minutes. Soften chopped spring onion and garlic in another 20 g oil for 8 minutes. Add chopped potato, broccoli and stock; simmer for 20 minutes. Add the spinach for 2 minutes, then blend.
Mash the roasted pumpkin and cool slightly. Mix with chopped ham, egg, flour, baking powder, garlic powder, paprika and orange zest. The mixture should be thick enough to hold a spoonful.
Heat frying oil to 170 °C. Shape small portions with two spoons and fry in batches for 4–5 minutes, turning, until golden and cooked through. Drain on kitchen paper.
Divide the hot soup between bowls, add the fritters and finish with yoghurt and parsley. Divide all the fritters between the four servings.