Pumpkin soup – trick or treat?


Lately, few friends asked me for a good pumpkin soup recipe. I tried various pumpkin soup recipes before, but I was never thrilled about the result. Usually I love coconut, but not that much in my pumpkin soup, so that version was out of the picture. I tried some more savoury versions, but I was never fully happy with the result.
This was until I tried this version of Alain Ducasse. Guess when you gathered so many Michelin stars you ought to know how to make a good pumpkin soup…. and I can testify here that he does. The addition of leek gives the soup extra body and sweetness, while the rest of the ingredients make it simply delicious.The recipe is pretty simple, as it includes fresh, good quality ingredients and goes perfectly with this time of the year – Halloween.


cream of pumpkin soup

from Ducasse made simple by Sophie

2 tablespoons extra-virgin olive oil

1 onion, thinly sliced,

1 leek (white part only), thinly slices,

1 pound sugar pumpkin, peeled and cut into small chunks (I had one small pumpkin and I used it all)

6 cups chicken broth

3/4 cups ricotta cheese

1/2 cup heavy cream

Fine sea salt

Freshly ground black pepper

In a medium stockpot, heat the olive oil over medium heat. Add the sliced onion and leek, and cook for 2 to 3 minutes, stirring frequently, until they soften and begin to look translucent. Stir in the pumpkin and a dash of salt and pepper. Add the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Remove from the heat, add the ricotta cheese, and stir to combine – I skipped this step, I just added the ricotta before serving


Transfer the mixture to a blender and puree until smooth. Adjust the seasoning to taste. While the soup is cooking, heat a medium skillet over high heat. In the bowl of an electric mixer, whip the heavy cream with a pinch of salt until the mixture forms stiff peaks. Ladle the pumpkin soup into warmed bowls and garnish each serving with the diced bacon – again skipped this, didn”t feel like having any meat component in my soup

Add a generous spoonful of whipped cream in the center of each bowl, some chopped chives, a dash of chilli pepper and serve immediately.

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