Soupe de courge – French-style pumpkin cream soup with croutons Recipe
Soupe de courge is a velvety pumpkin cream soup that in France often appears in autumn and winter as a first course before the main meal. It is delicate, slightly sweet, with a hint of cream and herbs, usually served with crunchy croutons. It’s a bit like a warm blanket in a bowl – perfect for warming up after a walk on a chilly day.
This French-style pumpkin cream soup is exceptionally smooth and velvety, with a delicate balance of sweetness from the pumpkin and richness from the cream. Simple herbs highlight the flavour without overpowering it, and homemade croutons add a satisfying crunch that turns a basic soup into an elegant starter.
Chef's tips
Use a flavourful, ripe pumpkin – Hokkaido or butternut work best because they blend into a naturally creamy texture. Don’t rush the cooking of the vegetables; they should be very soft before blending, otherwise the soup may turn out grainy. If you want an extra-silky texture, pass the blended soup through a fine sieve. Season gradually at the end – the flavour of thyme and nutmeg intensifies as the soup sits.
How to serve
Serve in warmed bowls, topped with croutons just before bringing to the table so they stay crisp. Finish with a drizzle of good olive oil or a swirl of cream or natural yogurt. A sprinkle of freshly ground black pepper or a few thyme leaves on top makes the dish look restaurant-worthy. Pair with crusty bread and a simple green salad for a light meal.
Ingredients
- pumpkin peeled, deseeded, e.g. Hokkaido or butternut - 800 g
- potatoes peeled, for thickening the soup - 200 g
- onion medium - 1 piece
- carrot medium - 1 piece
- garlic fresh - 2 cloves
- vegetable stock homemade or from a cube - 900 ml
- 30% cream for enriching the soup - 80 ml
- butter for sautéing the vegetables - 20 g
- thyme dried leaves - 0.5 teaspoons
- nutmeg grated, optional - 0.25 teaspoons
- wheat bread for croutons - 4 slices
- olive oil for the croutons - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Peel the pumpkin (if you are using a variety with a tough skin), remove the seeds and cut the flesh into cubes. Peel the potatoes and carrot and also cut them into cubes. Peel and chop the onion, and finely chop the garlic.
- In a large pot, melt the butter over medium heat. Add the onion and fry for 3–5 minutes, until it softens and becomes slightly translucent, without browning.
- Add the garlic, carrot, pumpkin and potatoes. Fry everything together for 3–4 minutes, stirring, until the vegetables warm through and become fragrant.
- Pour in the stock, add the thyme and a pinch of salt and pepper. Bring to the boil, then reduce the heat, cover and cook for 20–25 minutes, until all the vegetables are very soft – a fork should easily pierce the pieces of pumpkin and potato.
- Meanwhile, prepare the croutons: cut the bread slices into cubes, mix with the olive oil and a pinch of salt and pepper. Spread on a baking tray lined with baking paper and bake for 8–10 minutes in an oven preheated to 190°C, until golden and crispy.
- Remove the cooked soup from the heat and blend with a hand blender until smooth and creamy. If it is too thick, add a little water or stock; if it is too thin, cook for a few minutes uncovered to reduce.
- Add the cream and nutmeg, stir and heat for another 2–3 minutes without bringing to the boil. Taste and season with salt and pepper to your liking.
- Serve the soup hot in bowls, with a handful of croutons on top just before eating.
Storage
Zupę przechowuj w lodówce do 3 dni, najlepiej bez grzanek. Możesz ją też zamrozić bez śmietanki, a po rozmrożeniu dodać śmietankę przy podgrzewaniu.
This soup is inspired by simple French home cooking, where a warm vegetable potage often starts the meal on cold days. It’s easy to prepare, uses basic ingredients and can be adapted to what you have in the fridge. Once you make it a couple of times, you’ll likely start playing with spices and toppings to make it your own.
