C’est la saison enfin! The leaves are turning a vibrant hue and the wind is carrying an extra bite these days, encouraging us to seek refuge among all that’s warm and pleasant. We are not only huge fans of autumn, but always look forward to the food that comes with this season. One of our favorites? Pumpkin. The markets are now filled with these gorgeous gourds, and restaurants all over Lausanne are starting to display dishes inspired by this seasonal favorite. But one of the most classic (and most deliciously simple) ways to use this vegetable is to purée it to perfection: pumpkin soup.

It’s warm, it’s filling, it’s rich, and it’s oh-so-simple. Perfect for a starter or an entire meal itself.

Here’s what you’ll need:

  • A couple of glugs of olive oil (around 4tbsp for those who need precision)
  • 2 white or yellow onions, chopped
  • 2 cloves of garlic, minced or pressed
  • 1 kg of pumpkin, deseeded (but keep the seeds!) and choppped into cubes
  • 700 ml vegetable or chicken broth
  • 140 ml of cream (demi or entiere)
  • 4 slices of whole grain bread
  • Seeds from pumpkin for roasting and garnish

Here’s what you’ll do:

  1. Heat about 2 tbsp of olive oil in a dutch oven, then pour in the onions and garlic. Cook until they have softened but shouldn’t be brown (about 5-7 minutes).
  2. Add the pumpkin and continue to cook for about 10-15 minutes, occasionally stirring until the pumpkin begins to soften.***
  3. Pour in the vegetable or chicken broth, and season with salt and pepper. Bring to a boil, then lower the heat to a simmer for about 10 minutes (or until the pumpkin is very soft).
  4. Add the cream and bring it back to a boil.
  5. Take the dutch oven off of the heat and purée the soup with a hand blender until there are no noticeable chunks and the soup has a velvetly smooth texture.

***While the soup is cooking, slice the whole-grain bread into cubes for croutons. Heat about 2 tbsp of olive oil in a frying pan, then fry the bread until crisp.
Put the oven on broil, and spread the pumpkin seeds on a baking sheet. Douse with salty water and toast in the oven for about 5-7 minutes.

Voilà! The soup is ready to serve! Garnish with extra olive oil or cream as well as home-made croutons and roasted pumpkin seeds. Bon appétit!

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