French

Roasted potimarron (pumpkin) soup

Name: Roasted potimarron (pumpkin) soup recipe
Yield: 8
Cuisine: /french
Ingredients: 2.3kg potimarron, cut into large wedges; 90ml extra virgin olive oil; 12 fresh sage leaves; 6 sprigs thyme; 6 large leeks, white and light green parts only; 4 medium carrots, chopped; 2 medium onions, chopped; 3 garlic cloves, roughly chopped; 125ml white wine; 1 bouquet garni (aromatic herb bundle; we used a bay leaf, thyme and some parsley stalks wrapped in cut-off leek leaves and tied with kitchen string); 1.5L (6 cups) chicken stock; 120g creme fraiche; Small handful finely chopped flat-leaf parsley; 115g unsalted butter; 3-5 tsp lemon juice, to taste

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by delicious. team

delicious. team

Jun 16, 2023

“This autumn soup highlights the abundance of potimarron (French heirloom pumpkin) in our market. It has a beautiful orange colour and velvety texture, and we garnish it with a dollop of creme fraiche, fresh parsley, a few shavings of Burgundy truffle and a drizzle of beurre noisette (brown butter). This recipe can be adapted to use other pumpkin varieties at your own market, such as butternut. Feel free to substitute vegetable stock for the chicken stock for a lighter version.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.

2.3kg potimarron, cut into large wedges
90ml extra virgin olive oil
12 fresh sage leaves
6 sprigs thyme
6 large leeks, white and light green parts only
4 medium carrots, chopped
2 medium onions, chopped
3 garlic cloves, roughly chopped
1/2 cup (125ml) white wine, such as Burgundy chardonnay
1 bouquet garni (aromatic herb bundle; we used a bay leaf, thyme and some parsley stalks wrapped in cut-off leek leaves and tied with kitchen string)
1.5L (6 cups) chicken stock
1/2 cup (120g) creme fraiche
Small handful finely chopped flat-leaf parsley

Beurre noisette (brown butter)

115g unsalted butter
3-5 tsp lemon juice, to taste

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place pumpkin, cut-side up, on a large baking tray and brush with 2 tbs oil. Season with salt flakes and freshly ground black pepper. Scatter with sage and thyme and roast for 30 minutes or until a paring knife can be easily poked through pumpkin skin. When cool enough to handle, discard herbs and scoop out flesh, discarding skin.
2.

Meanwhile, halve leeks lengthwise, then cut into 2.5cm pieces. Rinse in a large bowl of cold water, swishing to remove any dirt. Using your hands, transfer to a colander to drain, leaving any dirt in the bowl. Heat remaining 2 1/2 tbs oil in a large saucepan over medium-high heat.
3.

Cook leek, carrot, onion and garlic, stirring occasionally, for 10-15 minutes until soft. Add wine and cook for 2-3 minutes until liquid has evaporated. Add pumpkin, bouquet garni and stock. Bring to the boil then reduce heat and simmer for 20-25 minutes.
4.

Discard bouquet garni. Working in batches, carefully ladle soup into a blender and puree until smooth. Strain soup through a fine sieve. Season to taste. Keep warm. For the beurre noisette, melt butter in a medium frypan over medium-high heat. Cook for 3-4 minutes until butter smells nutty and begins to brown. Remove from the heat and allow to cool slightly. Add lemon juice to taste, to brighten the sauce. Season with salt flakes and freshly ground black pepper and use immediately.
5.

Spoon soup into warmed soup bowls and top with a dollop of creme fraiche, a sprinkle of parsley and a drizzle of beurre noisette to serve.