Traditional French Pumpkin Soup Recipe

5 from 2 votes

Traditional French Pumpkin Soup Recipe

Learn how to make a Traditional French Pumpkin Soup with this seventeenth-century heirloom recipe. This rich, creamy soup is easy to make and makes a delightful meal served with toasted baguette slices.

Prep Time30

Cook Time45

Total Time1 15

Course: Soups, Soups & Stews

Cuisine: French

Servings: servings

Calories: 74kcal

Author: Mary Bryant Shrader

Equipment

1 Large Soup Pot
1 Immersion Blender optional

Ingredients

5-6 lb Cinderella pumpkin or other heirloom variety
8 cups Chicken broth or chicken bone broth
2 Leeks White and light green parts only, cleaned and rough chopped
1 Yellow onion, peeled and rough chopped
1/3 cup Heavy cream
3 Tbs Butter
2 Tbs Olive oil
1 tbsp Fresh sage leaves, minced
2 sprigs Fresh thyme
1 sprig Fresh rosemary
Nutmeg
Salt and pepper

Instructions

Using a sharp knife, cut the pumpkin in half and scoop out the seeds.
Using a vegetable peeler, peel away the outer rind.
Cut the halves into one to two-inch slices and then cut each slice into one-inch cubes.
Heat the olive oil in a large soup pot on medium heat.
Add the leeks, onion, minced sage, thyme springs, rosemary sprig, and 1 teaspoon salt and sauté until the leeks and onions are translucent, about 10 minutes.
Add the pumpkin cubes and the chicken broth or bone broth and bring to a boil. Then, immediately reduce the heat to a medium simmer.
Cover the soup pot and allow the soup to simmer until the pumpkin is tender, about 20-30 minutes.
Once the pumpkin is tender, turn off the heat and remove the rosemary sprig and remaining thyme stems. (The leaves from the thyme sprigs should have fallen off, and all that should remain are the thyme stems. If not, allow the thyme to cool and then gently pull off the leaves and add them to the soup.)
Purée the soup using an immersion blender. If you do not have an immersion blender, allow the soup to cool slightly, purée the soup in batches in a blender or food processor, and then return the soup to the soup pot.
Add the butter to the soup and stir the soup as the butter melts.
Pour the cream into the soup and stir.
Add a bit of freshly grated nutmeg, no more than 1/8th of a teaspoon.
Taste the soup and add additional salt if desired.
You may also add a few twists of freshly grated black pepper if desired.
Serve immediately with optional toasted baguette slices.
Store leftovers in an airtight container in the refrigerator. The soup will stay fresh for approximately 4 days. You can also freeze the soup in a freezer-proof container. Your frozen soup is best consumed within 3 months.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-a-traditional-french-pumpkin-soup/

Nutrition