The French adore soup. Wherever you are in l’Hexagone, you’ll find some version of it on every restaurant menu, and with good reason: When based on what's fresh, soup is the best way to capture all the divine flavors of the seasonal harvest and savor them in an easy, nutrient-rich and warming way.
This creamy soup is made with potimarron, which is the French version of a pumpkin, which are just beginning to make an appearance at farmers' markets and grocery stores. The taste is subtle yet flavorsome, due in part to the addition of warming spices—nutmeg, cloves—and full of nourishing autumnal goodness. Serve with chewy bread and top with a dollop of dairy-free yogurt for extra richness.
Soupe de Potimarron
3 cups fresh pumpkin, chopped into small chunks
3 cups water
1 medium onion, finely chopped
2 cloves garlic, halved
1/8 teaspoon freshly grated nutmeg
3 whole cloves
1 teaspoon salt
Freshly ground black pepper, to taste
1. In a heavy-bottom pot over medium heat, add onion and sauté for five minutes, or until transparent.
2. Add pumpkin , water, garlic, cloves , and bring to a boil, then reduce heat and let simmer for 20 minutes, or until pumpkin is tender.
3. Remove pot from heat and allow to cool slightly. Remove and discard the cloves.
4. Using an immersion or standard blender, blend until smooth and return to the pot over low heat.
5. Season with nutmeg, salt, and pepper, and heat until warmed through, then ladle into bowls and serve.