French Cuisine Dishes: Pumpkin Soup Recipe (Crème de Citrouille)
When the first frosts of autumn chill the air, large bright orange pumpkins are a vivid sight at local markets all over France and provide the basis for some warm and comforting soups.
- 30 g/ 1 oz/2 tbsp butter
- 1 large onion, chopped
- 2 shallots, chopped
- 2 medium potatoes, peeled and cubed 900 g/2 lb/6 cups cubed pumpkin
- 2 litres / 1⁄3 pints/ 8 cups chicken or vegetable stock
- 2.5ml/½ tsp ground cumin
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper Fresh parsley or chives, to garnish
- Melt the butter in a large saucepan. Add the onion and shallots to the pan and cook for 4—5 minutes until just softened.
- Add the potatoes, pumpkin, stock and spices to the pan, and season with a little salt and black pepper. Reduce the heat to low and simmer, covered, for about 1 hour, stirring occasionally.
- With a slotted spoon, transfer the cooked vegetables to a food processor and process until smooth, adding a little of the cooking liquid if needed. Return the purée to the pan and stir into the cooking liquid. Adjust the seasoning and reheat gently. Garnish with the fresh herbs.