1,612 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

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.

360 K 3.9/5 (71 reviews)535524

Duration

1 hour 10 min.

Difficulty

Easy

Last modified on: October 18^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 2,030 grams

Times for this recipe

Preparation

50 min.

Cooking

20 min.

All in all

1 hour 10 min.

Preparation 50 min.

Cooking 20 min.

When should you start or finish this recipe?

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	3 g RDI=1 %	0 g	17 kcal RDI=1 %	71 kJ RDI=1 %
Whole recipe	13 g RDI=21 %	72 g RDI=27 %	0 g	345 kcal RDI=17 %	1,448 kJ RDI=17 %