Wednesday, January 9, 2013

Ladurée Cream of Pumpkin Soup {Crème de potimarron}


Crème de potimarron {Cream of Pumpkin}

{An adapted Recipe from Ladurée}

I bought myself some French Cookbooks when we came home from our European honeymoon. All that traveling inspired me to cook (or at least attempt to cook) new fancy things! Here is an adapted recipe from my Ladurée Cookbook. I made it slightly easier for your convenience. Ladurée recommends making your own chicken stock from scratch of course…but who has time for that? I know the French would gasp, but I used a can of chicken broth. This soup is phenomenal and husband approved.


14 oz. chicken broth

1 leek roughly chopped

1 sprig parsley

1 sprig thyme

¾ cup or 180ml heavy (double) cream

Salt and white pepper to taste

1 lb or 500g organic pumpkin

2 tablespoons (30 ml) olive oil

1 small onion chopped

Fleur de sel (sea salt crystals) sprinkled

Nutmeg (finely grated) sprinkled (optional)


1.      Peel, seed and coarsely chop pumpkin. Set aside

2.      Add 2 tablespoons (30 ml) olive oil in a saucepan over low to medium heat. Add chopped onion and cook for a few minutes. Add Pumpkin and cook for 2 minutes. Incorporate the chicken broth, leek, parsley, thyme, cream, salt and pepper into the saucepan. Cook over low heat for 1 hour.

3.      Sift out Pumpkin and puree it in a food processor until smooth. If necessary, thin the pumpkin puree with a little of the reserved cooking liquid.

4.      Sprinkle with fleur de sel and nutmeg.


Recipe: Adaptation of recipe from Ladurée

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