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Le Chaudron recipe
Soupe au potiron de Mamie Praline
Mamie Praline's pumpkin soup
⏱ 80 minServes 6Easy210 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)pumpkin
1.5 L (6¼ cups)water
750 ml (3 cups)whole milk
30 g (1 oz)butter
1heaping tbsp thick crème fraîche
2egg yolks
1sugar cube
1 pinchgrated nutmeg
1 tspsalt
4 slicesstale country bread
20 gbutterfor the croutons
- 1 kg (2.2 lb) pumpkin
- 1.5 L (6¼ cups) water
- 750 ml (3 cups) whole milk
- 30 g (1 oz) butter
- 1 heaping tbsp thick crème fraîche
- 2 egg yolks
- 1 sugar cube
- 1 pinch grated nutmeg
- 1 tsp salt
- 4 slices stale country bread
- 20 g butter for the croutons
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the pumpkin and scoop out the seeds and strings. Peel with a knife and cut the flesh into even cubes, about 3 cm (1¼ in).
- Put 1.5 L (1½ qt) water in the large pot with 1 teaspoon salt and the sugar cube. Add the pumpkin, bring to a boil, then cook covered over low heat for 1 hour.
- Pass the pumpkin through a food mill back into the pot, keeping the cooking water. The texture should stay slightly rustic — that's the food mill's signature.
- Heat the 750 ml (3 cups) milk in a small saucepan without boiling, then gradually whisk it into the soup until smooth and creamy.
- Off the heat, stir in the 30 g (2 tbsp) butter, crème fraîche, 2 egg yolks and pinch of nutmeg. Return to very low heat and stir without ever letting it boil, or the yolks will curdle.
- Dice the 4 slices of stale bread and fry in 20 g (1½ tbsp) butter for 3 minutes, stirring, until crisp and golden.
- Ladle the hot soup into bowls and scatter with croutons at the last moment so they stay crisp.
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