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Le Chaudron recipe
Velouté de potiron grillé
Roasted pumpkin soup
⏱ 50 minServes 4Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)pumpkin, cut into wedges
1onion, sliced
8 sheetssage
700 ml (3 cups)vegetable stock
150 ml (⅔ cup)heavy cream
50 g (2 oz)cooked chestnuts
- 1 kg (2.2 lb) pumpkin, cut into wedges
- 1 onion, sliced
- 8 sheets sage
- 700 ml (3 cups) vegetable stock
- 150 ml (⅔ cup) heavy cream
- 50 g (2 oz) cooked chestnuts
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
- Roast the pumpkin on a lined sheet at 200°C (400°F) for 30 minutes.
- Let it caramelize.
- Cook the onion and sage for 5 minutes, then add the scooped-out pumpkin flesh.
- Add the stock, simmer for 10 minutes, then blend until smooth.
- Blend until smooth and stir in the cream.
- Serve hot topped with crumbled chestnuts and fried sage.
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