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French Pumpkin Soup

The Rouge Vif D’etempes pumpkin will make a stunning fall display—and then you can eat it! This soup is savoury and comforting on cold autumn days.


  • 6 cups chicken stock

  • 1 ½ tsp. salt

  • 4 cups pumpkin puree (prepare by baking the deseeded pumpkin in the oven as you would cook squash; I recommend using the Rouge Vif D’etampes as this the standard for French soup stocks)

  • 1 tsp. chopped fresh parsley

  • 1 cup chopped onion

  • ½ teaspoon chopped fresh thyme

  • 1 clove garlic minced

  • ½ cup heavy whipping cream

  • 5 black peppercorns


In a large saucepan, heat stock, salt, pumpkin puree, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Purée the soup in small batches (1 cup at a time) using a food processor or blender. Return purée to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

(Photo by Simple stripes on Unsplash)


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