In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.
I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Soupe au Potiron | Cream of Pumpkin Soup to die for
Prep Time: 15 mins
Cook Time: 55 mins
1 leek, washed, trimmed and sliced
1 onion, skinned and chopped
1 turnip, peeled and chopped
2 garlic cloves, chopped
900g butternut pumpkin
1 litre light stock or water
squeeze lemon juice
pinch sugar, if necessary
salt and freshly ground black pepper, to taste
150 ml double cream
chives, parsley or nutmeg
Melt the butter in a large heavy saucepan. Add the leek, onion, garlic and turnip and cook gently for about 10 minutes.
Meanwhile, peel the pumpkin, remove the seeds and cut the flesh into 2.5 cm cubes. Add to the other vegetables, pour in the stock and add the bouquet garni. Bring to the boil, cover and simmer for 40 minutes.
Remove the herbs. Puree the soup in a blender or food processor. Pour the soup back into the saucepan and add a squeeze of lemon juice. Taste, and stir in the sugar (if needed), seasoning and cream. Reheat the soup gently. Taste again and adjust the seasoning if necessary, before serving garnished with chives or sprinkled with nutmeg.
browse some of the Soup recipes
- Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt
- Quick Tomato Soup
- Roasted Capsicum, Tomato and Peanut Soup with Chipolte
- Italian Farmhouse Barley and Vegetable Soup