Pumpkin Soup Recipe: Inspired By Michelin Chef Thomas Keller’s Perfect Recipe
Chef Thomas Keller is a Michelin-starred chef who has been nominated for six James Beard Awards and has cooked in the White House. His pumpkin soup recipe is one of his most famous, and he claims it to be perfect.
Pumpkin soup is a popular fall dish that many people enjoy. To make pumpkin soup, you need to roast the pumpkin in the oven for about an hour. After roasting, you will need to scoop out the seeds and puree it with some cinnamon, nutmeg, cloves, ginger, and salt.
Greetings, friends! Today, we’re going to show you how to prepare a traditional and delectable French pumpkin soup (soupe à la citrouille), courtesy of Michelin-starred chef Thomas Keller.
Pumpkin soup, whether it’s called pumpkin soup or squash soup, is always a favorite. It’s a favorite of mine and my family’s, and it never gets old. It’s also nutritious, creamy, and keeps you warm. This soup may be made with a variety of squashes, such as butternut squash or kabocha squash. This soup is wonderful, ideal for a chilly day, and it’s also a lovely holiday meal to offer.
If you like pumpkin soup, we highly advise you to try this dish, which may be served with crispy bacon, croutons, or our favorite, “crème fraîche and nutmeg.” I hope you enjoyed this article.
What is the best way to prepare pumpkin or squash soup?
Follow along with the recipes listed below.
- kabocha squash 3, 180g diced, 120g rostered
- 20ml olive oil
- 2 sage springs
- 15g celery
- 30g carrots
- 20g shallots
- 30g onions
- crushed garlic cloves
- 15ml honey
- 600ml vegetable stock, plus more if necessary
- a garni bouquet 1 spring, parsley, thyme, and bay leaves (Italian parsley, thyme, and bay leaves)
- salt Q.S
- black pepper, ground Q.S
- Peel and crush the garlic, then slice the carrot, shallot, celery, and onion.
- Squash should be cut in half lengthwise. The squash seeds should then be scooped out and discarded. Two half squash should be saved for subsequent usage. Peel the skin off the squash with care until you reach the orange meat. Cut the meat into tiny cubes using a knife.
- Preheat the oven to 170°C and line a baking pan with foil. Brush each half with olive oil inside and out, season with salt and pepper, then insert a sprig of sage into each cavity. Bake for 44-45 minutes, or until tender, with the cut side down on the baking pan. The baking time varies according on the size of the squash.
- Remove the roasted squash from the oven and put it aside to cool before scooping out the meat.
- In a stockpot over medium high heat, pour the remaining olive oil, add the celery, carrots, onions, and shallots, and cook for 3-5 minutes, or until soft.
- Season with salt and black pepper and toss in the diced squash and crushed garlic for 2 minutes, reducing the heat to medium low to prevent the squash and garlic from browning.
- Stir in the honey for 2 minutes, then add the broth and bouquet garni, reduce to a low heat, and cook for 10 minutes, or until the squash is soft.
- Add the roasted squash and cook for approximately 30 minutes on low heat.
- Remove the pot from the heat and toss out the herbs. Puree the soup in a blender. Into a dish, strain the soup. Season the soup with salt and pepper as required. Serve while the soup is still warm, or refrigerate overnight and eat the following day.
How to Serve: Mix the crème fraîche and nutmeg together and pour some on top of the soup. You may also serve it with croutons or bacon pieces.
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