Sopa de Jerimum (Pumpkin Soup)


1/2 to 1/4 pumpkin, seeded, skinned and chopped into 1 to 1/2 inch pieces

3 tbsp olive oil

2 tspn kosher salt

2 tbsp butter

2 cups diced yellow onion

1 leek, sliced into rounds

1 bay leaf

1 tspn pepper

2 tspn brown sugar

8 cups chicken broth

1/2 tspn dry sage

2-3 sprigs parsley

1/2 tspn dry thyme

1/4 cup white wine

1/2 - 3/4 pound Italian sausage or chorizo

Parmesan cheese for garnish (optional)

baked pumpkin seeds for garnish (optional)


  1. In a large pot or dutch oven over medium heat, heat the olive oil and butter.
  2. Add the pumpkin, onions, leek, bay leaf, brown sugar, sage parsley, thyme, salt and pepper.
  3. Cook until onions are clear and translucent in color and the pieces of pumpkin are soft.
  4. Transfer the contents of the pot to a food processor or blender and puree. You may have to do this in two batches depending on the size of your food processor.
  5. Pour the puree back into the pot and add the chicken broth.
  6. Brown the sausage in a skillet over medium heat. Drain off most of the fat and add sausage to the pot of soup.
  7. Cook for at least 1 1/2 hours.
  8. Serve hot and garnish with Parmesan cheese and/or baked pumpkin seeds.