Entrée: France – Potage au Potiron (Pumpkin Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) unsalted butter
1 leek, white part only, thinly sliced
1 onion, diced
3 cups (720 ml) pumpkin puree
4 cups (960 ml) water or chicken stock
2 tbsp (30 ml) crème fraîche or heavy cream
Salt to taste
Freshly ground black pepper to taste
A pinch freshly grated nutmeg
Baguette slices or grated Gruyere cheese (optional) for serving

Instructions

1. **Saute Vegetables**: In a large saucepan, melt the butter over medium heat. Add the sliced leek and diced onion, cooking gently for about 5 minutes until softened but not colored.
2. **Incorporate Pumpkin**: Add the pumpkin puree to the pan, stirring well with the leek and onion mixture.
3. **Simmer the Soup**: Pour in the water or chicken stock. Bring to a simmer and cook gently for 15-20 minutes, stirring occasionally.
4. **Blend the Soup**: Use an immersion blender to puree the soup until smooth. If you prefer, you can blend in batches using a regular blender, then return the soup to the pan.
5. **Add Cream & Season**: Stir in the crème fraîche or heavy cream, and season the soup with salt, freshly ground pepper, and a pinch of nutmeg for warmth.
6. **Serve Hot**: Warm through gently without boiling. Serve in warm bowls with slices of baguette or sprinkle some grated Gruyere cheese on top if desired. Enjoy this elegant French treat!