Gastronomy  The recipe of the month (winter): potimarron soup
20/02/201602:27 Trait d'Union

Potimarron is a French word that combines potiron (pumpkin) and marron (chestnut), which are the two characteristic flavors of this particular pumpkin. That’s why you can choose the one your prefer between the pumpkin and the chestnut pumpkin… (Source Chez Pim)

Potimarron soup – pumpkin soup 
By Kalpana Balan-Seitz
Ingredients for 4 people
1 average size potimarron or pumpkin (ripe is better, with a nice yellow-orange color)
1 small onion (diced)
1 tsp. cumin powder
1 tsp. ginger powder
½ tsp. grated cinnamon
1 garlic clove
Salt and pepper
3 tbsp. olive oil
½ cup (20 cl) crème fraîche (sour cream)

Peel the onion and the garlic and mince them. Wash the potimarron and cut it in dices. 
Pour some olive oil in the saucepan and cook the onion, garlic and potimarron in bits. 
Cover the saucepan and let cook for about 10 minutes.
Stir in from time to time to avoid the vegetables to burn, as potimarron can burn very fast! Put the whole mixture into the blender; add the salt, pepper and all spices plus one cup of water. 
Blend everything until you obtain the consistency of a smooth puree. Add the cream at last. 
Serve hot, with croutons or fresh baguettes and enjoy! Yummy!
This recipe was published in the Trait-d’union magazine 
What is your favourite winter soup?
The magazine for the Francophone community in Hong Kong, Macao, Beijing, Guangzhou, Shanghai, Shenzhen and Wuhan.

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