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Le Chaudron recipe

Soupe de potiron à l'orange

Spiced pumpkin orange soup

⏱ 40 minServes 4Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)pumpkinpeeled flesh
  • 3orangesjuice + zest
  • 2yellow onions
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 300 g (11 oz)potatoes
  • 60 g (2 oz)unsalted butter
  • 1 L (4¼ cups)chicken stock
  • 300 ml (1¼ cups)thick crème fraîche
  • 200 ml (¾ cup)coconut milk
  • 1 tspground cinnamon
  • 1 tspground cumin
  • 1 pinchEspelette pepper
  • 1 pinchnutmeg
  • 3 tbspolive oil
  • 100 g (3½ oz)toasted pumpkin seeds
  • 1bunch of fresh cilantro
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) pumpkin peeled flesh
  • 3 oranges juice + zest
  • 2 yellow onions
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 300 g (11 oz) potatoes
  • 60 g (2 oz) unsalted butter
  • 1 L (4¼ cups) chicken stock
  • 300 ml (1¼ cups) thick crème fraîche
  • 200 ml (¾ cup) coconut milk
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 pinch Espelette pepper
  • 1 pinch nutmeg
  • 3 tbsp olive oil
  • 100 g (3½ oz) toasted pumpkin seeds
  • 1 bunch of fresh cilantro
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 sharp knife1 vegetable peeler1 wooden spoon1 zesterBlack peppercorns

03 — Method

  1. Peel the 1.5 kg (3⅓ lb) pumpkin with a peeler or sharp knife. Halve it and scoop out the seeds and fibers. Cut the flesh into even 3 cm (1¼ in) cubes.
  2. Peel and thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop. Finely grate the 3 cm (1¼ in) piece of peeled fresh ginger.
  3. Peel the 300 g (10½ oz) potatoes and cut into even 2 cm (¾ in) cubes; they make the soup velvety.
  4. Zest the 3 oranges, avoiding the bitter white pith, then juice them and set the juice aside.
  5. Heat 3 tbsp olive oil and the butter in the large 4 L (4 qt) pot over medium heat. Cook the onions 8 minutes until soft and golden.
  6. Add the garlic and ginger and cook 1 minute, stirring constantly. Stir in the ground cinnamon, ground cumin, Espelette pepper and grated nutmeg and toast 1 minute.
  7. Add the pumpkin and potatoes and cook 5 minutes, stirring, to coat in the spices. Pour in the hot chicken stock and the orange juice. Season generously.
  8. Bring to a simmer and cook 25 minutes over low heat until the pumpkin is very tender. Blend with an immersion blender right in the pot until smooth. Stir in the crème fraîche and coconut milk. Serve topped with orange zest, seeds and cilantro.

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