French Pumpkin Soup
This Pumpkin Soup from France is a creamy, comforting dish inspired by the rich flavors of the Alsace region in France. Made with fresh pumpkin, carrots, and potato, this soup is simmered with thyme and a splash of dry white wine for depth, then blended to velvety perfection. A finishing touch of heavy cream adds richness, while crispy croutons and fresh chives provide texture and brightness. It’s the perfect way to savor the cozy essence of autumn with a hint of French countryside charm. Enjoy this soup as a starter or pair it with crusty bread for a satisfying meal!
RECIPE
10/27/2024
Ingredients:
• 4.5 lbs pumpkin, peeled, seeded, and cubed (I use Kabocha Squash)
• 8 tbsp butter (Divided)
• 1 large onion, chopped
• 3/4 cup dry white wine
• 2 medium carrots, chopped
• 1 medium potato, peeled and cubed
• 5 cups vegetable or chicken broth
• Sliced baguette, crust removed (10" size)
• 1 Tbsp chopped fresh Thyme
• 1 cup heavy cream (divided)
• Salt and pepper to taste
• Fresh chives, chopped, for garnish
Instructions:
• Preheat oven to 400 degrees Fahrenheit.
• Cut the pumpkin in half, remove and discard the seeds, place pumpkin halves face down on olive oil coated sheet pan. Bake at 400 degrees Fahrenheit for 45 minutes.
• Chop the onion, peel and slice the carrots, and cube the potato.
• While the pumpkin is baking, prepare croutons. Heat 6 tablespoons of butter in a large skillet and add bread slices, turning until lightly browned on both sides. Set half aside for garnish, and when soup has come to a boil, add the remaining half to the soup.
• When pumpkin is finished baking, let it cool, then peel and discard the skin. Cube the pumpkin meat. You should have about 4 cups of cubed pumpkin remaining.
• Reserve any of the juices from baking the Pumpkin.
• In a large pot, melt the 2 remaining Tbsps of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the wine to the onion mixture and cook down for about 1 minute
• Add the carrots, pumpkin and potato to the onion wine mixture.
• Pour in the 5 Cups of Chicken Broth and any reserved juices from Pumpkin to cover vegetables, place lid on pan and bring to a boil.
• Once boiling, reduce heat to a simmer.
• Add the chopped thyme. Season with a bit of salt and pepper and let simmer for a total time of about one hour, stirring occasionally.
• Add half of the croutons, along with 1/2 cup of the heavy cream and let simmer for about 5 more minutes with lid on pan.
• Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and be careful of the hot liquid.
• Ladle the soup into bowls, then top with croutons, a sprinkle of fresh chives for garnish and a swirl of heavy cream. Enjoy!