Paris is ALWAYS a good idea. Yes, even in the winter.

I love Paris in the wintertime.  I actually prefer to visit the city in the winter instead of the spring or summer.  For a city that sees as many tourists as Paris, there’s something really special about being there during the low season when it feels a little emptier and there is even the smallest opportunity to experience a glimpse of a more authentic Paris.  Benefits of visiting in the winter include fewer lines and smaller crowds at any of the “must see” destinations such as the Louvre or Notre Dame (RIP), Les Soldes (the French national sale which is a true national treasure), and of course all of the seasonal culinary delights!

The culinary delights of winter in France are vast.  Freshly packed wooden boxes of oysters line storefronts around Christmas and New Years as if they’re just asking be taken home and enjoyed alongside an ice-cold glass of Sancerre.  Street vendors along busy avenues selling warm, freshly roasted chestnuts.  Window displays of boulangeries and patisseries are decorated with “Galette des Rois,” a flaky pastry filled with delicious almond paste.

Wintertime also brings seasonal produce to Les Marchés, typical French outdoor markets, that is only available at this time of year.  One of my favorites is Potiron, otherwise known as pumpkin. 

The pumpkin sold in French markets is slightly different than what we know as pumpkin here in The States.  Stroll through Les Marchés at this time of year and you’ll find beautiful slices of Potiron available for sale.  Potiron is generally sold by the slice, which makes a convenient way to be able to buy exactly what is needed.  While there are many ways to prepare the delightful French pumpkin, one of the most classic is certainly in a soup – La Soupe Au Potiron!

The first time I had French pumpkin soup was in Paris at what once was a very local bistro called Chez Janou.  While the restaurant still does not offer an English language menu, it is now packed with visitors from around the world. Over the years I’ve recreated many dishes at home inspired by this restaurant.  Soup Au Potiron was the first.  Traditionally, French pumpkin soup is a velvety mix of pumpkin, stock and cream.  In my version, we’re shaking things up both to add additional flavor and to help it be a better fit the North American kitchen.  My recipe calls for a pie pumpkin, which will be easier to find, and we’re adding butternut squash, fall aromatics and cashew cream.

First time making cashew cream? Learn more about making it at home! If cashew cream isn’t your thing – go right on ahead and substitute half and half or heavy cream.  Either way, you won’t be disappointed.

In my opinion, you almost need to serve this soup in traditional French Porcelain Lion’s Head Soup Bowls. I’m not a huge fan of buying unnecessary kitchen gadgets or specialty cook wear, but these bowls are one exception. Every time I used them it is a small flash back to Paris. Top the soup off with homemade sour dough croutons and an additional splash of cashew cream – et voila!

Bonne Chance et Bonne Appétit!

Roasted Pumpkin & Butternut Squash Soup

Recipe by dinnerswithdaveCourse: SoupsCuisine: FrenchDifficulty: Medium

Servings

6

servings

There are few things as satisfying as being in Paris during the wintertime and cozying up in a Parisian bistro to a warm bowl of pumpkin soup. Typical French pumpkin soup is made with French pumpkin, stock and cream. In my version, we’re shaking things up: we’re adding butternut squash, fall aromatics and cashew cream to keep things totally plant based! Impress your friends, vegan or otherwise, with this delectable recipe. You’ll never believe there’s no dairy in this rich, luxurious soup!

Ingredients

• For The Soup

• 2 T butter or plant based butter

• 1.5 T olive oil

• 2.5 cups yellow onion, diced

• 1 bay leaf

• 2 small cinnamon sticks

• 4 allspice berries

• 1.5 lbs butternut squash, cut into 1″ cubes*

• 4 cups homemade vegetable stock

• 1 lb roasted pumpkin from 1 medium pie pumpkin**

• 3/4c cashew cream***

• 1.5t sea salt, divided

• For The Croutons

• 2 thick slices of sourdough bread, cut into 1″ cubes

• 1 T butter or plant based butter

• 2 T olive oil

• Fleur de Sel or other flakey salt

• Fresh cracked pepper

Directions

• Preheat oven to 375 degrees
• Prepare the pie pumpkin by cutting it in half and removing the seeds.  Place cut side down on a baking sheet lined with parchment paper.  Roast in oven for 30-35 minutes until the pumpkin is tender and has started to caramelize.  Once it is cool enough to handle, scoop out the flesh with a spoon and set aside.
• While the pumpkin roasts, heat butter and olive oil in a heavy bottom stockpot or Dutch oven.  Add onions, bay leaf, cinnamon sticks and allspice berries.  Season the onions with ½ teaspoon of salt and sauté until they’re translucent, about 8-10 minutes.  Add butternut squash and vegetable stock to the pot, scraping up any brown bits that may have accumulated.  Season with remaining teaspoon of salt.  Bring to boil, reduce heat to low and simmer until the squash is cooked and is easily pierced with a fork, approx. 25-30 minutes.  Once the butternut squash is tender, fish out the cinnamon sticks and bay leaf – they’ve done their duty.  Discard
• Add pumpkin and cook for a few minutes to let the flavors meld.  Working in two batches, very carefully move the soup into a high speed blender, blending at a high speed until the soup is smooth and creamy.  Careful when working with hot soup – never overfill your blender.  Steam burns aren’t fun!
• Return soup to the pot and place over low heat. Pour in cashew cream and taste for seasoning.
• To make croutons, melt butter and olive oil in a skillet. Place cubed bread into the skillet and cook until golden brown. Season with fleur de sel salt and freshly cracked black pepper.
• To make croutons, melt butter and olive oil in a skillet. Place cubed bread into the skillet and sauté until golden brown. Remove from heat and season with fleur de sel salt and freshly cracked black pepper.
• Serve soup with homemade croutons and an additional splash of cashew cream.

Recipe Video

Notes

• *Need help cutting your butternut squash into cubes? Check out my How To Cut Butternut Squash Without A Trip to the Emergency Room video.
• **If pumpkin is not in season or you simply can’t find a pie pumpkin, do not worry! You can substitute a 15oz can of pumpkin. Add it when you’re cooking the butternut squash to really let the flavors meld together.
• ***Cashew cream is so easy to make at home! If you need a recipe for it, soak 1/2c cashews in water overnight. Once they’ve softened, rinse them and put them into a high speed blender with 3/4c water and blend on high for one minute. Check out my video on Making Cashew Cream At Home.