Cindy Thomas, December 7, 2015
Every Autumn, pumpkin soup makes it’s way on to our dinner table. We just love all things pumpkin. I enjoy pumpkin soup in all it’s variations….spicy, savory, sweet, you name it! I rarely make the same pumpkin soup recipe twice. Mimi Thorisson’s recipe is smooth and rich and allows the flavor of pumpkin and root vegetable to shine. The ingredient list didn’t specify which kind of pumpkin to use, so I consulted with a produce expert who steered me to the Kabocha pumpkin. It’s also known as the Japanese pumpkin and has a naturally sweet, full flavor. I also learned from Wikipedia that in some cultures it is revered as an aphrodisiac! Anyway, it’s kind of a crazy looking squash and I’m not sure I would have chosen it on my own.
Milk and vegetable broth are added to the mix and the soup is brought to a boil and then simmered until all the vegetables are tender. The soup is then pureed until smooth and then seasoned with salt and pepper. Finally, a garnish of creme fraiche, walnuts (I substituted pecans) and chives finishes off this lovely dish.
I plan to serve this with our Christmas dinner this year. Delicious!
This recipe can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekends in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK