Potage Lyonnais Pumpkin Soup Lyon Style Recipes

PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)

Steps:

• Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
• In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
• Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
• Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
• Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
• Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.

FRENCH PUMPKIN SOUP

Steps:

• Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.
• Add the pumpkin, the potato, and the water; stir, and then season lightly with salt. Cover and bring to a boil. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes. Remove from the heat and purée the mixture in a food processor or with a wand mixer until smooth and uniformly blended.
• Taste for seasoning, and serve with the cheese alongside.

POTAGE LYONNAIS (PUMPKIN SOUP LYON-STYLE)

Steps:

• Cut the pumpkin into chunks and peel them.
• Peel the potatoes. Cut them into pieces.
• Melt the butter in a large pot.
• Put the pieces of pumpkin and potatoes stirring every couple of minutes, then cover with water and cook until the pumpkin is tender.
• Meanwhile, cut the Emmental into small pieces.
• When the pumpkin and the potatoes are cooked, puree them into a soup. Season well, add the cream and put on low heat, stirring until the first bubbles. Remove from heat.
• Divide the cheese cubes in bottom of soup plates, pour the soup on top, add a little cream and serve immediately.