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.
351 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: Mixed vegetable curry, Potimarron (Japanese chestnut pumpkin) purée, Smoky potato and potimarron gratin, Pumpkin and red-bean tortillas, Potimarron and celeriac autumn soup, ... See them all 13
Water
Like these other recipes: Papadums, Leek and potato soup, Quince and apple compote, Franche-Comté sticks, Pistachio powder or paste, ... See them all 138
Liquid cream
Like these other recipes: Pear and chocolate tart with a hint of mint, Potato gratin with 3 cheeses, Flamiche, Chicken with spinach in a cream sauce , Celeriac in cream and mustard sauce, ... See them all 171
Cornflour
Like these other recipes: Peach and verbena feuilleté, Caramelized pear custard tart, Lime confectioner's custard (pastry cream), Rabbit civet "à la normande", Gâteau Basque , ... See them all 33
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020547 K 44.2 14 hours 30 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011322 K 24 35 min.
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better. February 20th 2019108 K4.4 1 hour 7 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025488 K 25 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.