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–+ servings
French pumpkin soup with cheesy croutons and grated pepper.

French Pumpkin In Soup

Judith Coates
Discover the best French pumpkin soup: a creamy, velvety pumpkin velouté with warm spices. A must try Mediterranean pumpkin soup for any season. Perfect for a Halloween party, with hot dogs or jacket potatoes, it will be so warming and appetizing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine French
Servings 6

Equipment

  • Large soup pot or Dutch oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon
  • Blender (immersion or countertop)
  • Ladle
  • Measuring cups and spoons

Ingredients

  • 2 lb pumpkin peeled, seeded, and cut into 1½ inch pieces
  • 2 ozs butter
  • ½ cup warm water
  • ½ cup OR vegetable or chicken stock
  • 4½ cups milk
  • ¼ cup cooked rice
  • 1 teaspoon nutmeg
  • 2 slices bread baguette or sour dough
  • 1 tablespoon olive oil
  • ¼ cup Gruyère cheese grated
  • 6 tablespoons crème fraîche
  • Salt and grated pepper
  • Garnish with parsley or toasted pumpkin seed.

Instructions
 

  • Cook rice according to package directions.
  • While the rice is cooking, melt the butter in a heavy-bottomed pan.
  • Add pumpkin and cook slowly on low heat for about 15 minutes, stirring frequently.
  • Add the nutmeg, salt, and warm water.
  • Cook rapidly until soft.
  • Put milk in a pan large enough to hold all the ingredients and begin warming.
  • Use a hand blender to purée the pumpkin and rice together in the pan or transfer both to a stand blender to purée.
  • Bring to a boil, then simmer over low heat for about half an hour, stirring often. If you notice the soup is beginning to stick, turn the burner down and/or add a little more warm water or stock.
  • You can serve it with either croutons or your favourite bread.
  • Of course for a Halloween party you can have it with hot dogs or jacket potatoes, in fact, anything you want, either way, it will be so warming and appetizing.
  • So beautiful, it's going to be a winner!

Notes

Expert Chef Tips

  • Roast the pumpkin in the oven instead of cooking it in the pan for a deeper flavor.
  • Add a splash of white wine before the stock for a restaurant level velouté.
  • For ultra silky texture, strain through a fine mesh sieve.
  • Finish with a swirl of herb oil for a gourmet touch. (Personally, I prefer the dollop of crème fraîche.)

Secrets From My Kitchen to Yours

  • A tiny pinch of cinnamon enhances the pumpkin’s natural sweetness.
  • A spoonful of crème fraîche dolloped on each bowl makes guests think you’re an expert.
  • If the soup tastes “flat,” it needs salt or a squeeze of lemon.
  • Don’t rush the blending; the smoother the better.
Common mistakes with pumpkin soup usually come down to the ingredients and the foundation. Watery pumpkin varieties make for a thin, uninspiring bowl, and adding cream too quickly can cause it to split (or break/curdle). Skipping the step of sautéing aromatics or under-seasoning leaves the soup flat, and overcooking the vegetables or adding too much liquid only dilutes the flavour further.
Learn what is crème fraîche with instructions to make it.

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Nutrition

Calories: 303kcalCarbohydrates: 26gProtein: 11gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 54mgSodium: 238mgPotassium: 847mgFiber: 1gSugar: 14gVitamin A: 13523IUVitamin C: 14mgCalcium: 326mgIron: 2mg
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