Hello! I’m Cassandre, and today on Caramel Loafing, I’m excited to share a rich and velvety classic: French Pumpkin Soup (Soupe à la Citrouille).
Pumpkin soup is a cozy and nourishing dish that’s both delicious and healthy. Its silky golden hue makes it the ultimate comfort food. Fresh pumpkin has a mild fruity aroma, and once steamed, roasted, or simmered, its tough exterior transforms into a sweet, creamy flesh. That means you can create a rich, buttery-smooth soup without needing cream or flour—pure squash delivers the perfect texture on its own.
This recipe is adapted from legendary Michelin three-star chef Thomas Keller. While his original uses butternut squash, we’ve made it with kabocha (Japanese chestnut pumpkin), a sweeter, denser variety commonly found in Taiwan. Both are excellent for pumpkin soup thanks to their fine texture and natural sweetness.
What makes this pumpkin soup recipe special is its layered, elegant flavor. Chef Keller prepares the squash two ways—roasted and sautéed—which adds surprising depth and nuance. While the process may seem simple, each step contributes to the soup’s rich color, aroma, and satisfying finish. Best of all, this gluten-free and vegan-friendly recipe is wholesome, comforting, and absolutely crave-worthy.
French Pumpkin Soup Recipe (Soupe à la Citrouille)
Ingredients
Serves: 2–3 people
- Kabocha squash – 3 small (180g (6.3 oz) diced raw + 120g (4.2 oz) roasted flesh)
- Olive oil – 20ml (0.7 oz)
- Celery – 15g (0.5 oz)
- Shallots – 20g (0.7 oz)
- Carrot – 30g (1.1 oz)
- Onion – 30g (1.1 oz)
- Garlic – 1 clove
- Honey – 15ml (0.5 oz)
- Vegetable stock – 600ml (20.3 oz)
- Bouquet garni – 1 bundle (Italian parsley, thyme, 1 bay leaf)
- Salt – to taste
- Black pepper – to taste
☞ How to Make French Vegetable Stock:
You can follow the method in our French Mushroom Soup recipe—just omit the mushroom stems.
Or watch the video: Vegetable Stock Tutorial
Quick Summary: Combine 1 medium carrot, 1/2 onion, 1 stalk celery, a bouquet garni (1 sprig parsley, 3 sprigs thyme, 1 bay leaf, 4–5 peppercorns), and 1000ml (33.8 oz) water. Simmer for 25–30 minutes. You’ll yield about 600ml (20.3 oz) of stock after simmering.
Instructions
- Thinly slice the carrot, shallots, and celery. Julienne the onion and crush the garlic clove.
- Prepare the squash: cut in half, scoop out the seeds. Set two halves aside for roasting. Peel the rest (removing all green skin), dice into cubes, and measure out 180g (6.3 oz).
Tip: Kabocha is very firm—be cautious when cutting. Ask your grocer to halve it for easier prep. - Preheat the oven to 340°F (170°C). Line a baking tray with foil, brush the squash with oil, season with salt and pepper, and place a sage leaf on each. Roast cut-side down for 45–55 minutes or until soft (timing may vary depending on squash size).
- Remove from the oven and let cool completely. Discard sage and scoop out 120g (4.2 oz) of roasted flesh. Set aside.
- In a pot, heat the remaining olive oil over medium-high heat. Add celery, carrot, shallots, and onion. Sauté for 3–5 minutes until softened and translucent.
- Add diced squash and crushed garlic. Season with salt and pepper. Lower the heat to medium-low and sauté for 2 minutes. Avoid browning.
- Stir in the honey and cook for another 2 minutes. Then pour in the vegetable stock and add the bouquet garni. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Add the roasted squash. Stir to combine, then cover and simmer over low heat for 30 minutes.
- Remove from heat. Discard the bouquet garni. Blend the soup using an immersion blender or food processor until completely smooth. Strain for a velvety finish. Taste and adjust seasoning. Let cool slightly before serving, or chill overnight and reheat gently the next day (do not boil).
📍 Serving Suggestions:
Chef Thomas Keller recommends topping the soup with nutmeg-seasoned crème fraîche and a drizzle of beurre noisette (brown butter) to bring out its subtle nutty flavor. For a simpler version, just swirl in spiced crème fraîche as shown in our video—it’s unexpectedly delicious. Croutons or crispy bacon bits also make great home-style toppings.
Watch the step-by-step video tutorial here: French Pumpkin Soup Recipe