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.
354 K 3.9/5 (70 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: Smoky potato and potimarron gratin, Mixed vegetable curry, Potimarron and leek soup, Potimarron and celeriac autumn soup, Taos hotpot, ... See them all 13
Water
Like these other recipes: Stewed apple (compote), Quince and apple compote, Chorba, Pistachio powder or paste, Blackcurrant liqueur, ... See them all 141
Liquid cream
Like these other recipes: Turnip and sesame puree (tahina) soup, Creamy "terre et mer" pots, Madras rice, Mushrooms on toast, French style, Little vanilla, clementine and chestnut verrines, ... See them all 174
Cornflour
Like these other recipes: Clementine confectioner's custard, Mushroom velouté, Mint and chocolate cream, Pistachio confectioner's custard, Spicy roast cauliflower gratin, ... See them all 33
Other recipes you may also like
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case. April 17th 2022176 K4.9 1 hour 5 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013309 K 15 2 hours 30 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019320 K3.8 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017440 K3.5 15 min.