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Le Chaudron recipe
Velouté potiron gingembre
Pumpkin ginger soup
⏱ 35 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)pumpkin
1onion
2cm (1½ in) fresh ginger
1 L (4¼ cups)vegetable stock
100 ml (½ cup)light coconut milk
1 tbspolive oil
1 pinchnutmeg
1 pinchsalt and pepper
- 800 g (28 oz) pumpkin
- 1 onion
- 2 cm (1½ in) fresh ginger
- 1 L (4¼ cups) vegetable stock
- 100 ml (½ cup) light coconut milk
- 1 tbsp olive oil
- 1 pinch nutmeg
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pumpkin with a peeler or sharp knife (the skin is tough) and remove the seeds and fibers.
- Cut the flesh into 3 cm (1¼ in) cubes. Thinly slice the onion. Peel and grate the ginger.
- Heat the olive oil in a large pot over medium heat and sweat the onion for 5 minutes until translucent.
- Add the pumpkin and ginger and stir for 2 minutes.
- Pour in the hot vegetable stock, cover, bring to a simmer and cook gently for 25 minutes.
- The pumpkin should be very tender. Take off the heat.
- Blend with an immersion blender until perfectly smooth.
- Stir in the coconut milk, nutmeg, salt and pepper. Reheat for 2 minutes without boiling and serve with a swirl of coconut milk.
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