Potage Au Potiron
Submitted by shelia5155
Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsPotage au potiron is French for, simply, pumpkin soup, but there’s nothing simple about the presentation. This silky puree is ladled back into the hollowed-out pumpkin itself, turning the squash into a dramatic natural tureen for the table.
The flavor runs deeper than your average pumpkin soup. Sweet pumpkin flesh simmers in chicken stock alongside turnip and carrot, which add an earthy, savory backbone, while a splash of white wine brightens the whole pot.
The cleverest move is the croutons. You fry cubes of bread in butter, then stir half of them right into the soup before pureeing. As they blend in they melt away, giving the soup a luxurious body and richness with no flour or extra starch needed. The rest stay crisp for scattering on top.
A swirl of cream at the end makes it velvety. Hollow out the pumpkin first, fill it with the hot soup, and carry it to the table whole.
Chef Tips
- Scrape out the pumpkin flesh without piercing the shell, so it can hold the finished soup without leaking.
- Stir half the buttered croutons into the soup before pureeing. They dissolve in and thicken it naturally for a richer texture.
- Add the cream at the end over gentle heat and don’t let it boil hard, so the soup stays smooth.
Variations
- Use butternut or kabocha squash if a whole pumpkin is hard to find.
- Add a pinch of nutmeg, a little curry powder, or a grating of fresh ginger for warmth.
- Finish with toasted pumpkin seeds or a drizzle of brown butter instead of croutons.
Ingredients
Directions
Cut off and reserve the top of the pumpkin.
Use a large spoon or melon baller to scoop out and discard all of the seeds and strings.
Scrape out the pumpkin flesh without breaking through the shell.
You should have about 6 cups of pumpkin pieces.
Set aside the hollow pumpkin and lid.
In a large casserole, heat 2 tablespoons of butter over medium heat.
Add the onion and sauté, stirring often, until softened and very lightly golden, about 6 minutes.
Add the wine and simmer for 1 minute longer.
Add the turnips, carrot, reserved pumpkin flesh, and enough Chicken Stock to cover solids.
Season lightly with salt and pepper. Cover and bring to a boil.
Meanwhile, cut the bread slices into thin wedges about ½-inch long.
In a large skillet, heat 3 tablespoons of butter over medium heat.
Add half of the bread pieces and toss constantly in butter until lightly golden, about 5 minutes.
Add these croutons to the soup.
Sauté the remaining uncooked croutons in the remaining butter, set aside for garnish.
Boil soup gently, covered, for 1 hour. Purée mixture in a processor or blender until smooth.
Return the puréed soup to a clean saucepan, stir in the cream, and bring to a simmer.
Thin, if necessary, with additional stock. Adjust seasoning with salt and pepper.
Serve soup in pumpkin, passing remaining croutons separately.
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