Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup

A French Soup so good that your friends will request the recipe

French Cream of Pumpkin Soup

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.

Similar recipes include How to Make Perfect Cream Soups, Pumpkin Soup with Lentils, Italian Pumpkin Soup, South Indian Pumpkin SoupAdzuki Bean, Barley and Pumpkin Soup, Special Pumpkin Soup, and Pumpkin Soup with Red Peppers.

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. Or you might like to browse Soup recipes here.

Pumpkin Soup

Soupe au Potiron | Cream of Pumpkin Soup to die for

Cuisine: French
Prep Time: 15 mins
Cook Time: 55 mins
Serves: 6

25g butter
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
bouquet garni
squeeze lemon juice
pinch sugar, if necessary
salt and freshly ground black pepper, to taste
150 ml double cream

to garnish
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.

recipe notes and alternatives
The turnip in this soup makes quite a difference, it is one of the secrets of this soup. The other is a good squeeze of lemon juice.









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