Roast Pumpkin Recipes

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Roasted Pumpkin Soup Recipe Recipe

Roasted Pumpkin Soup Recipe

10.24.12 by Jackie

We're finally back home to the Bay Area after our trip to Europe. Surprisingly, the weather in Paris was a lot warmer and more pleasant than California. It's been raining quite a bit here. With Halloween coming, I picked up 3 small pumpkins and made comforting creamy pumpkin soup to ward off the cold.

The preparation is fairly easy: roast the pumpkins, add a little molasses, puréed sunflower seeds and cream and you're good to go. I paired the soup with grilled slices of baguette bread, so my husband Lulu and I could reminisce about the wonderful time we just had in Paris. I'll be posting a lot of photos of our recent trip very soon. Stay tuned!


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Saffron Pumpkin Soup Served in Mini Pumpkin Bowls Recipe

I remember having a delicious velouté de potiron au safran in a French restaurant back when I was still living in Paris. I remembered it had a very nice earthy flavor of pumpkin, chanterelles, walnuts and saffron. The flavors are perfect for Thanksgiving, and given the season, I thought I'd try to recreate it.

I roasted the pumpkin to enhance and accentuate the sweetness without overpowering the soup. Instead of using potatoes as a thickening agent as I normally do, I decided to add pan-fried plantains to complement the sweetness of the pumpkin.

To match the elegant flavors of the soup, I created bowls out of mini-pumpkins for serving. The final result was as visually appealing as it was delicious, and met with a round of "oohs" and "ahs" when I brought it to the dinner table. It's a great first course, and best of all, there aren't any plates to wash when everyone's done!

Veloute de potiron au safran


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