Potage Lyonnais Pumpkin Soup Lyon Style Recipes

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FRENCH PUMPKIN SOUP



French Pumpkin Soup image

Provided by Susan Herrmann Loomis

Categories     Soup/Stew     Cheese     Onion     Potato     Appetizer     Thanksgiving     Quick & Easy     Pumpkin     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

1 tablespoon unsalted butter
1 small onion, peeled and diced
4-3/4 pounds pumpkin, peeled, seeds removed and diced
1 small potato, peeled and diced
5 cups water
Sea Salt
3/4 cup Gruyère or Comté cheese, grated

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)



Potage Lyonnais (Pumpkin Soup Lyon-Style) image

Make and share this Potage Lyonnais (Pumpkin Soup Lyon-Style) recipe from Food.com.

Provided by Tea Girl

Categories     Pumpkin

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 medium pumpkin
4 medium potatoes
250 ml creme fraiche
150 g emmenthaler cheese or 150 g swiss cheese
30 g butter
salt
pepper

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.

Nutrition Facts : Calories 291.6, Fat 19.9, SaturatedFat 12.4, Cholesterol 68.9, Sodium 60.2, Carbohydrate 26, Fiber 3.1, Sugar 1.2, Protein 3.8

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