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Potage Au Potiron

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Recipe

 

Yield

1 batch

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 each pumpkin
ripe, 8 to 10 inches in diameter
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8 tablespoons butter, unsalted
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1 medium onions
chopped
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cup wine
white, dry
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2 small turnip
peeled and sliced
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1 each carrots
peeled and sliced
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6 cups stock
chicken
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1 x salt
to taste
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1 x white pepper
white
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1 each bread
french, 10 inches long, thinly sliced or, 2 ea bread, rolls, with crust, thinly sliced
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½ cup cream
whipping
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Ingredients

Amount Measure Ingredient Features
1 each pumpkin
ripe, 8 to 10 inches in diameter
* Camera
1.2E+2 ml butter, unsalted
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1 medium onions
chopped
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158 ml wine
white, dry
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2 small turnip
peeled and sliced
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1 each carrots
peeled and sliced
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1.4 l stock
chicken
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1 x salt
to taste
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1 x white pepper
white
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1 each bread
french, 10 inches long, thinly sliced or, 2 ea bread, rolls, with crust, thinly sliced
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118 ml cream
whipping
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 42670% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 545mg 23%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 22g
Vitamin A 260% Vitamin C 11%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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