This luscious pumpkin soup somehow captures the essence of autumn. The French name whimsically fuses potiron (pumpkin) and marron (chestnut). Even though there are no chestnuts in the recipe, the name refers to its silky texture—so smooth it might just fool the palate.

 

The recipe was passed on to me by a lovely couple (Henri & Laurence Messmer) from Lyon who stayed at our B&B one October; they described it as “the taste of autumn in France”. Since then, I’ve served it to other guests from across France and every time the response is the same: a smile, a nod, ah oui – the true taste of autumn.

 

With just three ingredients and a pinch of seasoning, potimaron is a little culinary miracle—a reminder that simplicity, done with care, can be wonderful.

 

For an elegant finish, add a swirl of near-black Styrian pumpkin seed oil just before serving. Poetry in a bowl.

 

SERVES 8 - 10 depending on size of the pumpkin

 

1 POTIRON (a.k.a. red kuri, hubbard or onion squash) – it’s the deep orange one with a pointy top

1 litre (4 cups) WATER - this will be the soup stock

200 - 250 mL (¾ - 1 cup) CREAM (single 10 % or double 35%)

Small bunch fresh CORIANDER LEAVES

5 mL (1 tsp) each of SALT and PEPPER, or to taste

 

PREPARATION

 

1. Prepare the squash: Scrub the pumpkin squash thoroughly, but do not peel it. Remove the stalk, cut it in half, scoop out the seeds and slice it into medium-sized chunks, say 5-cm (2 -inch) pieces.

 

2. Steam the squash: Set a steaming basket in a large pot and pour in about 1 litre of water. Arrange the squash chunks in the basket, cover with a lid, and steam until very tender—about 15 minutes, depending on the size of the pieces.

 

3. Blend the soup: Let the squash cool slightly. Then, transfer the softened chunks along with the steaming liquid into a blender and purée until smooth. (You may need to do this in batches). Alternatively, use an immersion blender directly in the pot. Season with salt and pepper to taste. Add the cream and blend briefly again—the soup will turn a beautiful rich yellow at this stage. Add a little more water if you prefer a thinner soup.

 

4. Finish and serve: Just before serving, stir in the chopped coriander leaves.