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Pumpkin (or potimarron) soup

Name: Pumpkin (or potimarron) soup
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 2 litres
Cuisine: French
Ingredients: 1 kg potimarron (Japanese chestnut pumpkin); 1 litre water; 1 chicken stock cube; 200 ml liquid cream; 2 tablespoons cornflour; salt; pepper

A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.

354 K 3.9/5 (70 reviews)

1 hour 10 min. difficulté

Easy

3.30 €

2 litres

7 Ingredients

Last modified on: October 13^th 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.

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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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=6 %	80 RDI=7 %	1 RDI=0 %	380 RDI=20 %	1,600 RDI: 20 %
Per 100 g	0	3 RDI=0 %	0	20 RDI=1 %	80 RDI: 1 %