Pumpkin Soup
Everyone loves a warm, comforting bowl of pumpkin. Here's how to make it using your Chasseur French Oven.
Recipe and content is credit of @emild.pt on Instagram
Ingredients 8
1.2 kg pumpkin
2 garlic cloves
3 cups chicken broth
1 cup water
1⁄2 ‒ 3⁄4 cup cream
Olive oil
salt
pepper
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Method 5
Slice the skin off the , scrape out and discard the seeds. Cut the pumpkin into medium chunks.
Place olive oil, , onion, , , and into the cast iron pot. Bring to a boil uncovered, then reduce the heat and let simmer rapidly until pumpkin is tender (roughly 10-15 minutes).
Remove from heat, let completely cool before blending.
Season with salt and pepper, and stir through while cold.
Reheat when you’re ready to eat! Serve this with some crusty, buttered bread, Or perhaps with a cozy slice of cheese on toast.
