Pumpkin Cream Soup with Saffron & Melting Chestnuts
User Reviews
4.9
Pumpkin Cream Soup with Saffron & Melting Chestnuts
Description
Pumpkin Cream Soup with Saffron & Melting Chestnuts begins by gently cooking diced pumpkin and sliced onion in olive oil and semi-salted butter, seasoned lightly with salt. Vegetable stock, cream, and a pinch of saffron powder are added and simmered until tender before pureeing to a fine, velvety consistency. The saffron introduces a gentle, aromatic note complementing the earthiness of the pumpkin. The soup is kept warm without boiling to preserve the creaminess.
To accompany the smooth base, soft bread cubes are browned in butter creating buttery croutons, while pumpkin seeds are toasted and salted for a crunchy garnish. Cooked chestnuts are divided among serving glasses, and the hot pumpkin cream is poured over, topped with the croutons and pumpkin seeds, adding layered textures and visual appeal. This soup works well as a refined appetizer or a light meal.
Paying attention to the gentle simmer and careful blending ensures the soup achieves a rich, creamy texture without curdling. The combination of saffron and melting chestnuts distinguishes this pumpkin soup from simpler variants, providing added depth and seasonal charm.
Ingredients
Pumpkin cream:
- 500 g pumpkin
- 1 onion
- 1 olive oil dash
- 20 g butter semi-salted
- 20 cl vegetable stock
- 15 cl liquid cream
- 1 pinch saffron powder
- 1 pinch salt
The croutons:
- 150 g bread soft
- 30 g butter semi-salted
Pumpkin seeds:
- 50 g pumpkin seeds
- 1 pinch salt
The finish:
- 100 g chestnut cooked
Instructions
How to Make the Soup:
- Peel and cut the pumpkin into small pieces.
- Peel and cut the onion into thin slices.
- Heat the oil and butter in a casserole over a low heat, then add the onion, pumpkin and a pinch of salt.
- Leave to cook for 5 minutes, stirring gently. Add the vegetable stock, cream and saffron.
- Leave to cook over a low-medium heat for 15 minutes. Then mix finely. Taste and add a little salt if necessary.
- Keep warm, being careful not to allow it to boil!
How to Make the Croutons and Seeds:
- Preheat the oven to 150 °C/ 302 ℉.
- Bake the pumpkin seeds spread out on a baking tray for 10 minutes.
- Salt them and set them aside to cool.
- Cut the bread into small 0.5 cm/ ¼ inch cubes and brown them in a frying pan with a little butter for a few minutes.
- Then place the croutons on absorbent paper.
How to Finish the Plate:
- Divide the chestnuts among the verrines and then pour in the hot pumpkin cream.
- Place the small croutons and pumpkin seeds on top, followed by a dash of olive oil.
- Serve immediately.
Good to Know:
- You can make a success of this recipe with all the varieties of squash: the long squash of Nice, the musk of Provence (my favourite!), but the pumpkin remains very interesting for its chestnut taste.
Notes
User Reviews
Overall Rating
4.9
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