Silky Pumpkin Soup for Cozy Autumn Nights
Rachel Khoo, author of My Little French Kitchen, brings us one of her delicious French-inspired recipes just in time for autumn.
There’s something about this time of year that makes me want to batten down the hatches and curl up with a blanket, preferably by a roaring fire with a good book. Unfortunately, I don’t often get a chance to do this…but I do have a back up, and that’s my silky smooth, roasted pumpkin soup.
This soup takes me back to my time in the French Alps, where cravings for comforting warm dishes multiply (think fondue). Sometimes you’ll find something other than the ubiquitous onion soup on the menu in the little bistros—if you’re lucky it’ll be a pumpkin dish.
My take on it requires the pumpkin to be roasted with some garlic, which I think really brings out the flavour, before being blitzed with stock. It takes a little effort to prepare (not dissimilar to carving jack-o-lanterns), but is so worth it!
As a homage to the classic French onion soup, I top my bowl of glorious golden pumpkin velouté with caramelized onions and a dollop of savory cream. Perfection.
Try it and I guarantee you won’t be disappointed with this dish. Bon appétit!
Silky Pumpkin Soup with Cream, Onion Confit, and Pumpkin Seeds
Preparation time: 30 minutes
Cooking time: 45 minutes
- 1 qt vegetable stock
- 2 lb | 1 kg pumpkin or butternut squash, chopped into large pieces (reserve the seeds)
- 4 cloves of garlic, left whole and in their skins
- 2 tbsp olive oil
- 1 large onion, finely sliced
- 1 tbsp butter
- Freshly ground pepper
- ½ cup whipping cream
- Preheat the oven to 350°F.
- In a medium saucepan, heat the stock. Arrange the pumpkin, garlic, and about half of the pumpkin seeds on a baking sheet. Toss with the oil and a pinch of salt. Roast for 30 minutes or until tender.
- Let cool until you can handle the pumpkin, then scoop out the flesh into a pot. Discard the skin. Squeeze the garlic cloves from their skins and add to the pot.
- Clean the seeds of any strands of pumpkin and place in a separate large sauté pan with the onion and butter. Fry over medium heat for about 10 minutes, stirring occasionally, until the onion begins to caramelize.
- Meanwhile, finish the soup by adding the hot stock to the pumpkin and garlic. Blend the soup until smooth, using an immersion blender or puréeing in batches in a food processor or blender. Season with salt and pepper.
- Whip the cream with a pinch of salt and plenty of black pepper. Ladle the soup into serving bowls and top with the whipped cream, caramelized onions, and pumpkin seeds.
Une petite astuce (a tip): If you’re making this soup in advance, you may need to add a little extra stock when you reheat it, as the soup thickens when chilled.
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