How to Make Classic French Velouté de Potiron (Creamy Pumpkin Soup)

Simple Summary

Velouté de Potiron is a velvety French pumpkin soup that combines the rich, sweet flavor of pumpkin with aromatic herbs and a creamy texture, perfect for warming up on chilly autumn evenings.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) pumpkin, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 4 cups (1 liter) chicken or vegetable stock
• 1 cup (240ml) heavy cream
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Optional: Pumpkin seeds and crème fraîche for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.

2. Add cubed pumpkin to the pot and cook for another 5 minutes, stirring occasionally.

3. Pour in the chicken or vegetable stock. Add the bay leaf and thyme sprigs. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is very tender.

4. Remove the bay leaf and thyme sprigs. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth.

5. Return the soup to the pot if using a stand blender. Stir in the heavy cream and butter. Add nutmeg, salt, and pepper to taste.

6. Simmer the soup gently for an additional 5 minutes to allow flavors to meld.

7. Taste and adjust seasoning if necessary.

8. Serve hot, garnished with a swirl of crème fraîche and a sprinkle of pumpkin seeds if desired.

Chef's Notes

• For a lighter version, substitute half-and-half or milk for the heavy cream.
• Roasting the pumpkin before adding it to the soup can enhance its flavor. Simply toss cubed pumpkin with olive oil and roast at 400°F (200°C) for 25-30 minutes before adding to the soup.
• This soup can be made ahead and refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if needed to adjust consistency.
• For a vegan version, use vegetable stock, replace butter with olive oil, and substitute coconut cream for heavy cream.

Nutritional Info

Per serving (approximate):

• Calories: 300
• Protein: 5g
• Fat: 23g (mostly healthy fats from olive oil and pumpkin)
• Carbohydrates: 20g
• Fiber: 3g
• Vitamin A: 200% of daily value
• Vitamin C: 15% of daily value
• Potassium: 10% of daily value

This soup is rich in beta-carotene, which the body converts to vitamin A, supporting eye health and immune function.

Serving Suggestions

• Serve as a starter for a fall-themed dinner party, paired with a crisp white wine like Chablis or Sauvignon Blanc.
• For a complete meal, serve alongside a crusty baguette and a simple green salad with vinaigrette.
• Garnish with a sprinkle of toasted pumpkin seeds, a swirl of crème fraîche, and a few drops of pumpkin seed oil for an elegant presentation.
• This soup pairs wonderfully with grilled cheese sandwiches for a cozy lunch or light dinner.