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French Pumpkin Soup

By Susan Herrmann Loomis

5.0

(1)

(POTAGE AU POTIRON)

Recipe information

  • Yield

    Serves 6 to 8

Ingredients

1 tablespoon unsalted butter
1 small onion, peeled and diced
4-3/4 pounds pumpkin, peeled, seeds removed and diced
1 small potato, peeled and diced
5 cups water
Sea Salt
3/4 cup Gruyère or Comté cheese, grated

Preparation

  1. Step 1

    Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.

    Step 2

    Add the pumpkin, the potato, and the water; stir, and then season lightly with salt. Cover and bring to a boil. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes. Remove from the heat and purée the mixture in a food processor or with a wand mixer until smooth and uniformly blended.

    Step 3

    Taste for seasoning, and serve with the cheese alongside.

Letter from France
TagsSoupSoup/StewOnionRoot VegetableVegetablePumpkinSquashPotatoGruyèreCheeseDairyMainSideDinnerVegetarianNut FreeGluten FreeEasySimmerFood ProcessorCookbooks
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