This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
353 K 3.9/5 (69 reviews)
1 hour 10 min.
Easy
3.30 €
2 litres
7 IngredientsLast modified on: October 13th 2010
For 2 litres, you will need:
- 1
1 kg potimarron (Japanese chestnut pumpkin) - 2
1 litre water - 3
1 chicken stock cube - 4
200 ml liquid cream - 5
2 tablespoons cornflour - 6
salt - 7
pepper - Total weight: 2,040 grams
Times for this recipe
Preparation: 50 min.
Cooking: 20 min.
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 25 min.
Prepare 1 kg potimarron (Japanese chestnut pumpkin) or pumpkin, as indicated here.
Stage 2 - ⌛ 15 min.
Cut it into small pieces and put in a big pan, cover with water, salt, add 1 chicken stock cube and bring to the boil.
Stage 3 - ⌛ 20 min.
Cook covered until pumpkin is soft (about 20 minutes).
Stage 4 - ⌛ 3 min.
Remove from heat, and blend, directly in the pan until smooth.
Stage 5 - ⌛ 2 min.
Blend in a bowl 2 tablespoons cornflour with 2 tablespoons of cold water.
Stage 6 - ⌛ 2 min.
Pour at one go into the pan while whisking non-stop. This operation will give a very smooth velouté.
Stage 7 - ⌛ 3 min.
Put the pan back on the heat and add 200 ml liquid cream while whisking all the time, and bring back to the boil. Check seasoning, it's ready.
Remarks
If you use potimarron, don't remove the skin, just scrub it with a brush, the flavour will be much better.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Joël Robuchon and Louis, market gardener of Saint-Renan.
How much will it cost?
- For 2 litres : 3.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: How to prepare a pumpkin (or potimarron), Mixed vegetable curry, Duo of slow-cooked pork, Potimarron and Parmesan tart, Potimarron and celeriac autumn soup, ... See them all 13
Water
Like these other recipes: Franche-Comté sticks, Chocolate Chantilly , Lemon tart, Chicken pie, Bacon rolls, ... See them all 141
Liquid cream
Like these other recipes: Pork and mushroom duo, Blackberry and almond fondant tart, Endive and beer soup, Potato gratin with 3 cheeses, Rosemary steamed fish, ... See them all 174
Cornflour
Like these other recipes: Chocolate eclairs, Boeuf (beef) bourguignon, Apple custard tart, Leopard cake, Clementine confectioner's custard, ... See them all 33
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011344 K 14 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018444 K 15 30 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.85 M 23.4 40 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites. February 21th 2011492 K3.7 40 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017957 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.