The pumpkin is the most popular variety of winter squash. Its flesh, which varies in thickness, is relatively sweet and dry, and has a slightly more pronounced flavour than that of other winter squash. Pumpkins are an excellent source of potassium and vitamin A. They also contain vitamin C. Toasted pumpkin seeds make a healthy, nutritious snack; they’re nourishing and rich in calories due to the beneficial proteins and fatty acids they contain.
From l’Encyclopédie visuelle des aliments
Ingredients for 4 persons
- 1 average-size pumpkin
- 2 lb carrots
- 1 large potato
- 1 ½ inch piece of root ginger
- 4 l chicken stock
- 3 small onions
- 1 cup cream 35%
- Salt and pepper to taste
- Carve open the top of the pumpkin and scoop out the seeds and fibrous centre with a spoon. Using a small, sharp knife, remove as much of the pumpkin flesh as you can, keeping the inside surface as smooth as possible (it will be used for serving).
- Preheat the oven to 400°F. Place the pumpkin flesh pieces on a baking sheet with a drizzle of olive oil and bake for about 15 minutes until golden.
- Dice the onions. Roughly chop the carrots. Cut the potato into large cubes.
- Brown the onions in a stock pot. Add the carrots, pumpkin and potato. Add just enough of the chicken stock to cover the vegetables, reserving the rest to adjust the consistency of the soup at the end.
- Cut the ginger into very small pieces and add them to the soup. Leave to simmer until the carrots are cooked through but not too soft.
- Mix with an electric hand mixer or a blender. Adjust the seasoning and add more chicken stock if you find the soup too thick. Incorporate the cream just before serving. Pour the soup into the pumpkin shell and serve directly at the table.