Podcast Summary: Más de uno – "La receta de David de Jorge para preparar una sopa (o crema) de calabaza y castañas"

Podcast: Más de uno
Host: OndaCero/Carlos Alsina
Guest: David de Jorge
Date: December 12, 2025

Overview

This lively and humor-packed episode centers on chef David de Jorge sharing his festive recipe for pumpkin and chestnut soup (or cream)—with characteristic tangents, jokes, and plenty of banter among the hosts. Alongside the recipe, the team dives into a passionate debate about fried cheese, listener interactions, advice for holiday fish dishes, and even festive campaign reveals for Atresmedia.

Key Discussion Points & Insights

1. Festive Banter and Behind-the-Scenes Shenanigans (00:04–05:09)

• The show opens with playful talk about adapting the program's jingle for Christmas, complete with "campanitas de Navidad".
• David de Jorge recounts a failed attempt at acting in the station's big Christmas radio drama, humorously lamenting the tough feedback on his "mayordomo británico" audition.
  • Quote: “Es que de verdad, es mi sino. Es que no remato. Fíjate si no remato. Que íbamos a dar una receta que no rematé hace una semana.” – David de Jorge [05:09]
• Discussion about the seriousness of the annual Christmas fiction, highlighting the calibre of participating actors.

2. The Never-Ending Quest to Share the Recipe (05:09–11:12)

• Running gag: David hasn't managed to give his promised recipe for pumpkin and chestnut soup as planned due to constant digressions and show logistics.
  • Quote: "Vamos a intentar hacer la receta, que no sé si lo conseguiremos." – David de Jorge [05:59]
• The hosts joke about extending the hour or negotiating with culture segments to make time for the recipe.

3. The Great Fried Cheese Debate (06:30–10:46, 15:27–31:33)

• A heated discussion erupts over the merits (or sins) of fried cheese, particularly sticks with fruit jam.
  • Quote: “¿Qué queso frito? ¿Qué es esto del queso frito?” – David de Jorge [07:10]
  • Quote: "Eso es una comida infantil..." – Rafa La Torre (as quoted, from a previous program) [07:24]
  • Quote: “Rafa tiene toda la razón. El queso frito este horrible de José Ignacio con la mermelada de frutos rojos es una cursilada como de fichas de recetas del Telva del año 1978. Y es infantil.” – David de Jorge [08:25]
• Listener messages overwhelmingly support fried cheese, poking fun at traditionalists.
• Carlos Alsina points out that even those staunchly against fried cheese likely end up eating it when it’s present.

4. Recipe for Pumpkin and Chestnut Soup (11:12–15:27, 32:15–34:43)

Ingredients (11:12–15:27)

• Puerro (leek), both white and green part

• Cebolleta o cebolla (spring onion or onion)

• Calabaza (pumpkin), peeled and diced—roasted in oven or air fryer; peel edible if roasted

• Castañas asadas y peladas (roasted, peeled chestnuts), with tip to soak in water pre-roasting for easier peeling

• Patatas medianas (medium potatoes), peeled and broken ("cascadas")

• Nuez moscada y cardamomo (nutmeg and optional cardamom seed)

• Caldo de pollo (chicken stock or water with bouillon)

• Queso fresco cremoso (ricotta/requesón/triangular cheese wedges)

• Aceite de oliva virgen extra (extra virgin olive oil)

• Licor chartreuse o aguardiente de hierbas (herbal liqueur; e.g., Chartreuse or Galician aguardiente)

• Sal y pimienta (salt and pepper)

  • Notable tip: As roasting chestnuts, soak “unas dos horas” before baking, then roast at high heat.

  • Quote: "La base es que haya verdura, que haya castañas y que haya calabaza...cuanta más sofisticación...más elegante quedará." – David de Jorge [14:50]

Preparation (32:15–34:43)

1. Sofreír: Sweat leek, onion, and salt in a tall/skinny pot to avoid splattering when blending.

2. Añadir calabaza (asada o cruda), castañas, patatas, especias: Add pumpkin, chestnuts, cracked potatoes, nutmeg, and peeled cardamom seeds.

3. Rehogar y mojar: Stir well, add stock (homemade or water + bouillon).

4. Cocer a fuego suave: Simmer until everything is soft (approx. 40 minutes).

5. Triturar: Blend (immersion blender or blender for finer texture).

6. Añadir queso, aceite y licor: Incorporate soft cheese and a splash of oil and herbal liqueur. Adjust seasoning.

7. Opcional: Strain for extra smoothness.

   • Quote: “Las sopas hierven bien y que se cuezan bien… después de 40 minutos… metes el turmix… y ya está…” – David de Jorge [33:48]

• Debate ensues on whether this is more a soup, cream, or purée, with David maintaining it’s a “crema estirada”.

5. Holiday Spirit and Atresmedia Christmas Campaign (16:44–19:48)

• Announcement of upcoming Atresmedia Christmas campaign, “Enciende la Navidad”, to premiere across different channels.
• Playful speculation and secrecy about the campaign’s details, featuring a mystery girl in Asturias.
  • Quote: "Encended con nosotros las luces de la Navidad el próximo martes con la ilusión, con la magia, con las ganas de celebrar aquí, que es donde estamos todos." – Carlos Alsina [19:48]

6. Listener Call-In: Tips for Holiday Fish (20:08–28:20)

• Carmen from Sevilla calls for advice on preparing fish for Christmas Eve.
• David’s top advice for oven-baking fish:

  • Do not use excessively high heat (“no pongáis los hornos petados de temperatura”); keep it at 160–180°C.

  • Choose a whole fish (corvina, lubina, rodaballo, bacalao fresco) and bake opened, “panza arriba”, over a thin layer of potatoes/onions.

  • Check doneness by twisting the head (if it comes off the spine, it's done), or check flesh for pinkness if no head.

  • Add a finishing touch: a sauté of garlic, tomato, or vinegar poured over the top.

  • Quote: “Esa es una de las claves… que los hornos estén suaves. ¿Ciento setenta? ¿Ciento sesenta?” – David de Jorge [25:00]

  • Quote: “...Y a disfrutar, que el mundo se va a acabar y que cuando menos te lo esperas, Carmen te atropella el autobús y te vas a Vallaquita.” – David de Jorge [27:26]

7. Community, Running Gags, and Show Closing (28:20–End)

• More banter about rising audience numbers, playful “maltrato” to the host, and an inside joke about the EGM listener survey (“me he comprado un EGM”).
• Praise for Pablo Motos, Atresmedia presenter, and references to TV institution camaraderie.
• David gets meta about the drama and fun of having “frentes” (sides) on the show for entertainment.
  • Quote: "Es un recurso estilístico que nos viene bien en el programa para que haya como rollo en con. Que haya como dos frentes." – David de Jorge [31:24]

Notable Quotes & Memorable Moments

• On Christmas recipe drama:
  “Es que no remato. Fíjate si no remato. Que íbamos a dar una receta que no rematé hace una semana.” – David de Jorge [05:09]

• On fried cheese:
  “¿Qué queso frito? ¿Qué es esto del queso frito?” – David de Jorge [07:10]
  “Eso es una comida infantil...” – Rafa La Torre (quoted by the hosts) [07:24]
  “Rafa tiene toda la razón. El queso frito este horrible ... es una cursilada como de fichas de recetas del Telva del año 1978.” – David de Jorge [08:25]

• On chef advice for fish:
  “Esa es una de las claves… que los hornos estén suaves.” – David de Jorge [25:00]

• On the nature of the recipe:
  “Tres litros es una crema estirada. Pues oye, si metes sopa de calabaza y castañas, pon crema de calabaza y castañas.” – David de Jorge [34:43]

• Lyrical show closing:
  “Las sopas hierven bien y que se cuezan bien… después de 40 minutos… metes el turmix… y ya está…” – David de Jorge [33:48]

Timestamps for Main Segments

• Opening banter & radio drama talk: 00:04–05:09
• Fried cheese debate begins: 06:30–10:46, resumes at 15:27–31:33
• Recipe ingredient rundown: 11:12–15:27
• Atresmedia Christmas campaign preview: 16:44–19:48
• Listener call: Holiday fish guidance: 20:08–28:20
• Recipe preparation steps: 32:15–34:43
• Final banter & show close: 34:43–end

Tone & Language

• Highly conversational, sharp-witted, and informal.
• Frequent jokes, playful teasing among hosts, and direct listener engagement.
• Language is Spanish, peppered with colloquial idioms and culinary lingo.

Conclusion

This episode brilliantly blends holiday cheer, culinary expertise, and radio theater antics. David de Jorge gives a full, flavorful lesson on pumpkin and chestnut soup, cycling through practical advice, culinary philosophy, and running gags. The show’s “debate” structure, listener participation, and continual self-referential humor make it as entertaining as it is informative—a trademark of “Más de uno” on Onda Cero.