Fantastic Pumpkin Soup Recipe from Jacques Pépin | Cooking at Home | KQED

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Cut the top off the kabocha pumpkin and empty the seeds.

Place the pumpkin in a baking dish and add 1 cup of chicken stock.

Cover the pumpkin and bake in the oven at 350°F for about 1.5 hours.

Remove the pumpkin from the oven and let it cool for about 30 minutes.

Scoop out the flesh of the pumpkin and place it in a pot along with the juice from the baking dish.

Add another cup and a half of chicken stock to the pot.

Bring the mixture to a boil.

Blend the mixture using an immersion blender until creamy.

Stir in 0.5 cup of cream, salt, and pepper to taste.

Optionally, add 0.5 cup of Gruyere cheese and blend again until smooth.

Serve garnished with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens