Stéphane Reynaud

Soupe de Courge et ses Graines Grillées

Pumpkin Soup with Roasted Pumpkin Seeds

banner
Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Pumpkin 800 g
  • Pouring cream 200 ml
  • Grated nutmeg

Method

  1. Peel the pumpkin and cut into large cubes.
  2. Remove the seeds and roast them in a 180°C oven with a little olive oil: they should be crunchy when done.
  3. Cook the pumpkin in a covered saucepan with a small quantity of water until tender.
  4. Purée, then add the cream, spices, soft brown sugar and cook for 5 minutes.
  5. Serve with the roasted