Autumn evenings have their charm, and what’s better than a warm soup that embraces you with its aroma and taste! French pumpkin soup with a light hint of white wine and gently melted parmesan cheese is exactly the kind of recipe you need at this time of year.
When the autumn air first smells of fallen leaves and pumpkins are found at every farmer’s market, it’s the right time to cook something that warms, delights and has a twist at the same time. This mood is perfectly described by the pumpkin soup recipe . A delicate pumpkin base, a light touch of white wine and one more improvement that transforms the whole taste. It’s aboutgrated parmesan, which melts easily thanks to the warm soup and gives a soft, almost creamy consistency.
Watch the pumpkin puree recipe video here:
Why this ingredient?
We usually make pumpkin soup with just butter, onion, stock and maybe a little cream. But it’s the Parmesan and the white wine that make the difference. The saltier taste of the cheese goes well with and when it gently dissolves in the soup, it gives the body a fullness and a depth of flavor that the regular variants don’t have. White wine, on the other hand, gives the soup a more sophisticated tone and expands its flavor profile.
French Pumpkin Soup Recipe
Raw materials:
- 1 smaller Hokkaido pumpkin
- 1 onion
- 2 cloves of garlic
- spoon of butter
- 500 ml of vegetable broth
- 100 ml of dry white wine
- 50 g of grated parmesan
- salt and freshly ground pepper
Procedure:
Cut the pumpkin in half, remove the seeds and cut into cubes. Gently fry the onion and garlic in butter in a deep pot until golden. Add the pumpkin, cover with stock and wine, bring to a boil and cook for about 15 minutes until the pumpkin is tender. Using a stick blender, blend everything until smooth. Stir in the grated Parmesan, season with salt and pepper, or add a little cream for a smoother texture. Serve garnished with a sprig of thyme or parsley.
This soup makes a simple but elegant evening appetizer. If you’re worried that the wine will bring out the alcohol too much, choose it just for flavoring and cook it with the pumpkin for a few more minutes to cook off the alcohol.
“If you want to be extra special, you can replace the parmesan with Comté or Gruyère for a slightly nuttier tone, or add a spoonful of pumpkin oil just before serving, which will enhance the pumpkin flavor and add a visual effect,” chef David Šlapák advises Recipe readers.
