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Le Chaudron recipe

Soupe de potiron

Creamy pumpkin soup

⏱ 50 minServes 6Easy180 kcal

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

01 — Ingredients6 servings

  • 2 kg (4.4 lb)pumpkinpeeled and seeded flesh
  • 2yellow onions
  • 4 clovesgarlic
  • 2potatoes
  • 1.2 L (5 cups)chicken stock
  • 200 ml (¾ cup)thick crème fraîche
  • 60 g (2 oz)unsalted butter
  • 3 tbspolive oil
  • 1 pinchgrated nutmeg
  • 1 tspground cumin
  • 100 g (3½ oz)toasted pumpkin seeds
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 2 kg (4.4 lb) pumpkin peeled and seeded flesh
  • 2 yellow onions
  • 4 cloves garlic
  • 2 potatoes
  • 1.2 L (5 cups) chicken stock
  • 200 ml (¾ cup) thick crème fraîche
  • 60 g (2 oz) unsalted butter
  • 3 tbsp olive oil
  • 1 pinch grated nutmeg
  • 1 tsp ground cumin
  • 100 g (3½ oz) toasted pumpkin seeds
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. 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 pot (5 L / 5 qt)1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonBlack peppercorns

03 — Method

  1. Halve the pumpkin and scoop out the seeds and fibers. Cut off the tough skin with a chef’s knife and cut the flesh into 3 cm (1 in) cubes.
  2. Thinly slice the 2 onions. Remove the germ from the 4 garlic cloves and crush them. Peel the 2 potatoes and cut into 2 cm (¾ in) cubes.
  3. Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large pot over medium heat and cook the onions for 8 minutes until soft and golden.
  4. Add the garlic and cumin and cook 1 minute, stirring constantly.
  5. Add the pumpkin and potatoes and cook 5 minutes, stirring.
  6. Pour in hot chicken stock to cover. Add the nutmeg, salt and pepper and simmer gently for 25 minutes until the pumpkin is very soft.
  7. Blend right in the pot until perfectly smooth; add a little hot stock if too thick.
  8. Stir in the crème fraîche and the remaining 30 g (1 oz) of butter. Adjust the seasoning and serve topped with toasted pumpkin seeds and chives.

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CategoryMain dishes