Silky smooth, rich and delicately spiced, this pumpkin cream soup is one of those fantastic recipes that yields an amazingly delicious dish with very minimal effort.
French Pumpkin SoupCourse: SoupsCuisine: FrenchDifficulty: Simple
This creamy pumpkin soup is even better if it’s made a day ahead of time. Just refrigerate overnight, reheat on the stovetop, and garnish immediately before serving.
1 kg / 2.2 lbs Hokkaido or pie pumpkin (it should yield about 750 g / 26.5 oz of pumpkin flesh after scraping out seeds and fibers, and cutting off the skin)
1 large onion
25 g / 0.9 oz butter
900 ml / 30.4 fl oz chicken or vegetable stock
Salt & pepper
Freshly grated nutmeg
150 g / 5.3 oz crème fraîche
Freshly chopped estragon or chives
freshly grated nutmeg
- Scrape out the seeds and fibers from the pumpkin and cut off the peel, then cut the pumpkin flesh into small cubes. Cut the leek in half lengthwise, clean and wash and then cut the halves into fine rings. Peel the onion and cut it into small cubes.
- Melt butter in a soup pot over medium heat. Add onion and leek and slowly sauté over medium heat. Add pumpkin and simmer for 2 minutes while stirring. Pour in the broth, season with salt, pepper and nutmeg and cook everything covered for 20 – 25 minutes. Puree until creamy with a stick blender. Stir in 100 g crème fraîche and adjust the seasoning if necessary. Divide between plates and lightly stir in a dollop of crème fraîche on each plate. Sprinkle with chopped herbs and freshly grated nutmeg.