Product story

Puchero de calabaza

Pumpkin brings softness and colour to one of Alhama’s pucheros

An unhurried spoon dish in which pumpkin melts into the broth and gives it a gentle texture. It belongs to Alhama’s preserved repertoire of pucheros.

Alhama puchero Alhama de Almería

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Pumpkin slowly melts among pulses, potato and herbs, rounding out a gentle broth.

History and origin

Pumpkin brings softness and colour to one of Alhama’s pucheros

Puchero de calabaza places pumpkin at the heart of the pot. One municipal version from the province combines it with dried and green beans, garlic, onion, bay, parsley and dried red pepper. Slow cooking softens the pumpkin, releases some flesh into the broth and brings warm colour and restrained sweetness.

Alhama’s pucheros come in wheat, fennel and pumpkin forms. Compositions change between villages and households without requiring one particular meat or sausage. The pumpkin version therefore keeps a vegetable-led identity and gentle texture.

When to taste it

It follows the pumpkin season and is welcome as temperatures cool. Like Alhama’s other pucheros, it allows household variations without losing its vegetable base.

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Where to find it

Alhama de Almería, where it joins the family of wheat and fennel pucheros
Eating houses in the Almería Alpujarra
Mesones serving garden produce and spoon dishes

Ways to enjoy it

Toasted bread alongside the broth
A slightly bitter leaf salad served afterwards
A young local wine