French Pumpkin Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 medium shallots, chopped
- 2 cloves garlic, finely chopped
- 5 cups chicken stock
- 1 medium pumpkin, around 3 pounds, peeled, deseeded, and cubed
- 3 large potatoes, around 2 pounds, peeled, and cubed
- 1/2 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
Instructions
- 1
Gather the ingredients.
- 2
Gently heat the olive oil in a large saucepan.
- 3
Add the chopped shallots and sauté until they turn slightly translucent.
- 4
Add the minced garlic and gently sauté for a few minutes more (be careful not to burn the garlic or the soup will be extremely bitter).
- 5
Add the chicken stock, pumpkin, and potatoes to the pan and bring to a steady simmer.
- 6
Allow the vegetables to simmer gently for 35 to 50 minutes or until they're tender when pierced with a knife. It is important that the pumpkin is tender, or the resulting soup will be lumpy.
35 min - 7
Puree the soup in a countertop blender, an immersion blender, or a Thermomix if you have one until it is completely smooth.
- 8
Return the soup to a large pan, place back on the heat and simmer down to reduce a little and thicken the soup.
- 9
Stir in the heavy cream and heat through.
- 10
Season the soup with salt and pepper to your taste.
- 11
Serve immediately in hot soup plates or dishes with a crusty baguette of French sourdough on the side.
Nutrition
Per serving (based on 6 servings)
