Norman pumpkin soup
6 servings
90 minutes
Normandy-style pumpkin soup is the embodiment of comfort and elegance in French cuisine. Originating from the Normandy region known for its dairy products, it harmoniously combines the sweetness of pumpkin, the tenderness of potatoes, and the creamy softness of cream. Light caramelization of onions and leeks in butter adds subtle smoky notes to the soup, while chicken broth and milk create a silky texture. This soup warms on cool autumn evenings, making it an ideal first course for family dinners. Its rich flavor unfolds gradually, starting with the sweetness of pumpkin and ending with the spicy heat of black pepper. Served hot and garnished with delicate cream that adds depth and sophistication. A simple yet refined classic that is definitely worth trying.
1
Peel the pumpkin from the skin and seeds, and cut the flesh into large cubes.
- Pumpkin: 500 g
2
Peel and chop the onion and leek.
- Onion: 1 head
- Leek: 2 stems
3
Melt the butter in a pot, add both types of onion, and sauté for 5 minutes.
- Butter: 50 g
- Onion: 1 head
- Leek: 2 stems
4
Add the pumpkin. Cook, stirring, on low heat for another 5 minutes.
- Pumpkin: 500 g
5
Add sugar, salt, and pepper. Stew for 5 minutes.
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Peel the potatoes, wash them, dry them, and cut into medium-sized cubes.
- Potato: 2 pieces
7
Pour hot milk into the pot while stirring, then add hot broth and potatoes.
- Milk: 500 ml
- Chicken broth: 500 ml
- Potato: 2 pieces
8
Cook covered for 1 hour to soften the vegetables.
9
Then puree the soup with a blender, return it to the pot, and heat it up.
10
Add cream when serving.
- Cream 20% fat: 100 ml
