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

Simple Summary

Velouté de Potiron is a velvety French pumpkin soup that combines the rich, earthy flavors of roasted pumpkin with aromatic herbs and a touch of cream for a luxurious autumn dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 medium pumpkin (about 4 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Pumpkin seeds for garnish (optional)
• Fresh chives, finely chopped for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the cubed pumpkin with 1 tablespoon of olive oil on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.

3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

4. Add the minced garlic and cook for another minute until fragrant.

5. Add the roasted pumpkin, broth, bay leaf, thyme sprigs, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

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

7. Stir in the heavy cream and butter. Season with salt and pepper to taste.

8. Simmer for an additional 5 minutes to heat through and allow flavors to meld.

9. Serve hot, garnished with pumpkin seeds and chopped chives if desired.

Chef's Notes

• For a lighter version, substitute the heavy cream with half-and-half or milk.
• To make this soup vegan, use vegetable broth and replace the cream and butter with coconut milk.
• The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For extra flavor, try roasting a few cloves of garlic along with the pumpkin.
• If you can't find fresh pumpkin, butternut squash makes an excellent substitute.

Nutritional Info

Per serving (approximate):

• Calories: 220
• Protein: 4g
• Fat: 15g (5g saturated)
• Carbohydrates: 20g
• Fiber: 3g
• Vitamin A: 245% DV
• Vitamin C: 15% DV
• Potassium: 10% DV

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

Serving Suggestions

• Serve with a slice of crusty baguette or garlic bread for dipping.
• Pair with a crisp white wine like Chablis or Sauvignon Blanc.
• For a complete meal, serve alongside a mixed green salad with a light vinaigrette.
• Garnish with a swirl of crème fraîche and a sprinkle of toasted pumpkin seeds for added texture.
• This soup is perfect as a starter for a Thanksgiving dinner or any autumn gathering.