Pumpkin, Spice and All Things Spanish!

At the beginning of fall, thoughts go to the favorite gourd of the moment - it’s pumpkin season! You may be surprised to learn that pumpkin, along with other squash and gourds, are typical in recipes from Spain also. So, here are some ideas to give your pumpkin dishes a Spanish twist!

• Pumpkin with goat cheese - Whether served as mermelada de calabaza (pumpkin marmalade) or as a roasted side, pumpkin is delicious with many cheeses from Spain. But the classic is pumpkin with goat cheese, aka queso de cabra, and a sprinkling of walnuts. Try it in a salad, as a pumpkin stuffing or a delicious seasonal tapa on its own.

• Spicy pumpkin soup - In Spain, pumpkin is a traditional soup ingredient that is sometimes blended with other vegetables but, if you want to give it a warming kick, try it with chorizo cured sausage. For a plant-based option, some DOP Pimentón de la Vera dulce will add a smoky flavor to your soup, or opt for the picante to spice it up!

• Roast pumpkin with romesco sauce - An easy sauce to make and one that is so full of Spanish flavor, romesco is a great topper for pumpkin. The sauce ingredients of tomato, bell pepper, garlic, almonds and hazelnuts are roasted, then blended and seasoned, incorporating DOP vinagre de Jerez and Extra Virgin olive oil. This is the perfect rich and nutty taste to add to your roasted pumpkin.

• Pumpkin pie with DO Jerez-Xérès-Sherry - Didn’t think you could bring Spanish flavor to this classic dessert? Think again, and grab a bottle of DO Jerez-Xérès-Sherry. The cream sherry is slightly sweet and can be whipped in to elevate the cream you serve with your dessert. Alternatively, a glass of nutty, dry Amontillado sherry is the perfect pairing for a slice of pie. You won’t believe it till you try it!