Ingredients
Check off ingredients as you go
- 1 kg (2.2 lb) pumpkin, peeled and cut into chunks
- 1 large onion, quartered
- 2 Tbsp olive oil
- 1 liter (4 cups) vegetable stock (or water)
- Salt, pepper
To serve
- A little cream or grated cheese (optional)
In a large pot, heat the 2 Tbsp olive oil, add the quartered onion and sweat it for a few minutes, then add the pumpkin chunks. Add enough water to just cover. Season with salt and pepper, cover and cook for about 20 minutes, until the vegetables are tender. Blend.
Ladle into bowls, add a drizzle of cream or a sprinkle of grated cheese, plenty of pepper, and it’s ready! This soup is delicious served with a good baguette cut into slices, or with croutons.
For a heartier meal, you can serve this soup with delicious cheese gougères (French cheese puffs)!
Variations
- You can make this soup with other winter squashes, like butternut or red kuri squash (potimarron).
- If you have hazelnuts or vacuum-packed cooked chestnuts, crumble them and scatter them over the soup just before serving. I also sometimes add sautéed mushrooms and a spoonful of parsley and hazelnut pesto.