Rainy cold weather has finally arrived, and I am reminded of the ubiquitous French soup that traditionally precedes even the most informal meal.
Every French child remembers visiting their grandparents or older relatives and inevitably being served a small bowl of soup, made with whatever vegetables were left over from yesterday's dinner.
Because French housewives (and working women alike, I might add) have plenty to worry about, between the choice of cheese, wine and main course preparation (yes, even for an informal lunch), the soup is always very simple and easy to make.
Soupe au potiron was always my favorite. I remember visiting American cousins who stared at me in disbelief as I described my favorite dish - a SOUP made of... pumpkin?! In recent years, however, pumpkin and other hard squash dishes have become more and more popular stateside, to my delight.
In honor of the slow cooked, multi-course lunches that marked my childhood Sundays, I am sharing with you today my recipe for Soupe au Potiron:
1/2 pumpkin, 8 potatoes, 2 chicken bouillon cubes, 200g of creme fraiche, nutmeg, parsley, saltand pepper.
Remove skin and seeds from pumpkin. Chop into 1 inch cubes. Peel potatoes.
Steam pumpkin and potatoes. While they are cooking, warm chicken stock.
Blend pumpkin and potatoes. Slowly add hot stock while blending.
As soon as the mixture starts to boil, remove from heat. Serve with roughly chopped parsley and a pinch of nutmeg.