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Overal Rating: 9 [?]

Mille Fleurs

 

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6009 Paseo Delicias, Rancho Santa Fe, CA 92091

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Pumpkin Soup (Musque de Provence)

Pumpkin Soup (Musque de Provence) Chef Martin Woesle's pumpkin soup is full of flavor, perfect for a brisk fall day. Serve as a starter to any meal, or with a fresh baguette and hearty salad for a light yet satisfying meal.

 
Serves: 8 Vegetarian: Yes
Preparation Time: 01:00
 Cuisine: American
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: pumpkin Dish Type: Soup
Main Cooking Method: Simmer Season/Occasion: Any Occasion

Recipe

Ingredients

  • 3 lb. fresh pumpkin, skin and seeds removed
  • 4 Tbsp. butter
  • 1 C. chopped onion (6 oz.)
  • 1 Tbsp. diced garlic
  • 1 Tbsp. diced fresh ginger
  • 1 1/2 qt. chicken or vegetable stock
  • 1/2 C. heavy cream (whipping cream)
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 pinch fresh chervil leaves or diced chives
  • 1 tsp. pumpkin seed oil (optional)

Directions

Cut the pumpkin into 1-inch or smaller cubes. Melt the butter in a soup pot; add onions and swet, about 5 minutes. Add pumpkin pieces, garlic, and ginger. Add stock and boil until pumpkin is very soft. Add cream, nutmeg, and cinnamon and bring to a boil again. Carefully transfer soup to blender, or using an immersion blender, puree soup. Serve in warm cups or bowls, decorated with swirls of cream, chervil leaves or fine cut chives, or pumpkin seed oil.