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Potimarron and celeriac autumn soup

Name: Potimarron and celeriac autumn soup
Prep time: 28 min
Cook time: 23 min
Total time: 51 min
Yield: 6 people
Cuisine: French
Ingredients: 1 celeriac; 1 potimarron (Japanese chestnut pumpkin); 1 onion; 5 tablespoons olive oil; 1 litre whole milk; 1 tablespoon mustard; Salt; Pepper

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.

85 K 4.3/5 (39 reviews)563510

Duration

55 min.

Difficulty

Easy

Last modified on: October 29^th 2026

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

For 6 people, you will need:

1 1 celeriac
2 1 potimarron (Japanese chestnut pumpkin)
3 1 onion
4 5 tablespoons olive oil
5 1 litre whole milk
6 1 tablespoon mustard
7 Salt
8 Pepper
Total weight: 4,310 grams

Times for this recipe

Preparation

30 min.

Cooking

25 min.

All in all

55 min.

Preparation 30 min.

Cooking 25 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

Step 1 - ⌛ 10 min.

Potimarron and celeriac autumn soup : Step 1

Peel 1 celeriac and cut into small pieces.

Step 2 - ⌛ 10 min.

Potimarron and celeriac autumn soup : Step 2

Wash 1 potimarron (Japanese chestnut pumpkin), but there is no need to peel it. Cut into small pieces.

You need to end up with about the same weight of celeriac and potimarron.

Step 3 - ⌛ 4 min.

Potimarron and celeriac autumn soup : Step 3

Prepare 1 onion and chop.

Step 4 - ⌛ 1 min.

Potimarron and celeriac autumn soup : Step 4

Pour 5 tablespoons olive oil into a large saucepan on high heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.

Step 5 - ⌛ 2 min.

Potimarron and celeriac autumn soup : Step 5

Add the pieces of celeriac and potimarron and cook for 2 or 3 minutes, stirring frequently.

Step 6 - ⌛ 20 min.

Potimarron and celeriac autumn soup : Step 6

Add 1 litre whole milk to completely cover the vegetables (adjust the quantity as necessary).

Salt and pepper, then leave on low heat to simmer until the vegetables are soft.

Step 7 - ⌛ 4 min.

Potimarron and celeriac autumn soup : Step 7

When the vegetables are cooked, add 1 tablespoon mustard and blend until the soup is smooth.

Step 8

Check the seasoning before serving.

Remarks

You will see in the photo for stage 2 that I have used a green variety of potimarron, but the more usual orange sort will work just as well. You can also use ordinary pumpkin, though this needs to be peeled.

The proportions stated here (1 potimarron, 1 celeriac, 1 onion) are only for guidance, so do feel free to adapt them.

Keeping: Several days in the fridge in a sealed container. Freezes very well.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	5 g RDI=2 %	2 g RDI=3 %	50 kcal RDI=2 %	208 kJ RDI=2 %
Per person	14 g RDI=21 %	35 g RDI=13 %	18 g RDI=24 %	356 kcal RDI=18 %	1,491 kJ RDI=18 %
Whole recipe	83 g RDI=128 %	212 g RDI=80 %	107 g RDI=146 %	2,136 kcal RDI=107 %	8,943 kJ RDI=107 %