Creamy French Pumpkin Soup
Ingredients
**For the pumpkin soup**
- 1 kg 2.2 lb pumpkin flesh, weighed after peeling and removing the seeds
- 1 large onion roughly chopped
- 2 garlic cloves finely chopped
- 1 tbsp neutral oil or olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chili powder
- 800 ml 3⅓ cups chicken stock or vegetable stock
- 100 ml about ⅓ cup + 1 tbsp heavy cream
- Freshly ground black pepper to taste
- Salt if needed
**For serving**
- 40 ml about 2½ tbsp heavy cream
- 2 tbsp finely chopped fresh chives
- Freshly ground black pepper
- Crusty bread
Method
- Peel the pumpkin, remove the seeds and cut the flesh into cubes approximately 2–3 cm (1 inch) in size. You should have 1 kg (2.2 lb) of prepared pumpkin.
- Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook for approximately 5 minutes, stirring occasionally, until softened but not browned.
- Add the finely chopped garlic and cook for another minute, stirring to prevent it from burning.
- Stir in the ground coriander, cumin and chili powder. Cook for approximately 30 seconds, just until the spices become fragrant.
- Add the cubed pumpkin and stir well to coat the pieces with the onion and spice mixture.
- Pour in the chicken or vegetable stock. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for approximately 18–20 minutes, or until the pumpkin is completely tender when pierced with a fork.
- Remove the saucepan from the heat. Blend the soup with an immersion blender until completely smooth and creamy. Alternatively, carefully blend it in batches using a countertop blender, following the manufacturer's instructions for hot liquids.
- Return the soup to low heat and stir in the 100 ml of heavy cream. Warm gently for 1–2 minutes without allowing the soup to boil vigorously.
- Taste and season with freshly ground black pepper and salt if needed. If the soup is thicker than you prefer, stir in a little extra warm stock or water until it reaches your desired consistency.
- Ladle the hot soup into four bowls. Drizzle a little of the remaining cream over each serving and finish with finely chopped chives and freshly ground black pepper.
- Serve immediately with thick slices of crusty bread.
Notes
Choosing the pumpkin: Use a flavorful cooking pumpkin with dense orange flesh. Sugar pumpkin, kabocha squash or butternut squash all work well. Avoid large carving pumpkins, which can be watery and less flavorful.
Pumpkin weight: The recipe requires 1 kg (2.2 lb) of prepared pumpkin flesh. Weigh it after removing the skin and seeds.
Chili powder: In the United States, chili powder often refers to a mild spice blend rather than pure ground chili. Start with ½ teaspoon of a mild blend, or use a smaller amount if using a hot ground chili.
Stock: Chicken stock gives the soup a savory depth, while vegetable stock makes it suitable for vegetarians when paired with vegetarian bread and other ingredients.
Cream: Heavy cream gives the soup its smooth, rich finish. For a dairy-free alternative, use unsweetened coconut milk, although this will slightly change the flavor.
Texture: Blend the soup thoroughly for a silky consistency. If it becomes too thick, add a little warm stock or water.
Make ahead: The soup can be prepared a day in advance and gently reheated before serving.
Storage: Cool promptly and refrigerate in a covered container at 4°C (40°F) or below for up to 3 days.
Freezing: For the best texture, freeze the soup before adding the cream. Thaw in the refrigerator, reheat thoroughly and stir in the cream just before serving.
Serving: Finish each bowl with cream, fresh chives and black pepper. Serve with crusty bread for dipping.