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Portuguese Recipe: Sopa de Abobora (Pumpkin Soup)

Cooking 20 min Preparation 10 min 6-8 easy
Recipe type: Soup Cuisine: Portuguese

If you’re not coming to Portugal for a sumptuous food tour, then follow our recipe for a taste of Portuguese cuisine at home!

There are many cultures that celebrate this fat, autumn gourd, but there are few that inject it into their bloodstream as frequently as the Portuguese. You might as well replace their circulatory system with wine and squash at the rate they whip up unearthly delicious concoctions. But if we had to choose, we’d vote for you to savor their Sopa de Abobora (Pumpkin Soup), because not only is it delicious, but it’s easy to make and a wonderful meal for your wee ones when your cupboards are bare. 

Why not pair this with a Malvasia Fina varietal white or with a Gouveio blend. The hints of molasses and nutmeg in the Malvasia are naturals with pumpkin. Gouveio adds body and maturity, which complement the smooth, meaty pumpkin puree. Let it sit for a couple of minutes before serving with the soup, which will pair better since it’s a hot liquid and allows these varietals’ rich flavors to open up.

Soup is the lifeblood of Portugal, but this particular recipe is especially warm and inviting. If you’re looking for more recipes on Portuguese food, check out our book on the “Undiscovered Food Stories of Northern Portugal” or let us create a custom food tour of Portugal.



  • A 2lb or so Sugar Pumpkin (or canned, if out of season)
  • Large Zucchini
  • Fresh Parsley
  • Ripe Tomato
  • Large Carrot
  • Large Onion
  • 6 Garlic Cloves


  1. Peel the pumpkin and carrot and cut into cubes, slice the zucchini, and add all to a large pot of water with salt (to taste).
  2. Peel the onion, dice and add to the pot.
  3. Peel the garlic and add whole to the pot.
  4. Add the diced tomato and torn parsley.
  5. Bring to boil, then when it’s all cooked, pierce with fork to check, reduce to a simmer, and add water if too thick, and allow to boil again on low heat.
  6. Then lightly puree, easiest is to use a hand blender. Check for salt, add a strand of high-quality olive oil and serve.
  7. NOTE: Want to spice it up? A couple of minutes before turning the heat off add small or minced shrimp.

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