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Potage à la citrouille

Pumpkin soup


8 portions


  • 450 g of Édouard & Léo chicken stock
  • 2 liters peeled pumpkin flesh, cut into cubes
  • 2 large potatoes, peeled, cut into cubes
  • 2 sliced onions
  • 500 ml of milk
  • 250 ml of 35% cream
  • 2 tablespoons of salt
  • 75 ml of chili paste
  • 2 cloves of minced garlic
  • 50 ml olive oil 
  • Sour cream flavored
  • Sunflower seeds
  1. In a pot over low heat, sweat the garlic and chopped onions in olive oil.
  2. When the onions and garlic are translucent, add the pumpkin flesh, potatoes, chicken stock, milk, 35% cream, salt and burnt pepper paste to the cauldron. Let simmer for 15 to 20 minutes.
  3. When all the ingredients are well cooked, put everything in a blender. Be careful not to overfill the blender to avoid overflowing.
  4. Serve the soup in a bowl. Add a spoonful of sour cream and top with sunflower or pumpkin seeds, oven-roasted at 325°F until browned.

All that's left is to enjoy!