French pumpkin soup ©Véronique El Youssfi - Poret
Forget about saving souls from purgatory, save yourselves from those long Autumn evenings by indulging in the following soup – the recipe, compliments of Yannick, Le Petit Bourg, Les Pieux. A fantastic combination of traditional, seasonal ingredients – Crème de potimarron aux châtaignes et Andouille de Vire – Cream of Pumpkin Soup with Chestnuts and Vire Andouille (smoked sausage)… this one’s a winner !!

For 8 people:

1 small potimarron – pumpkin variant with a slight chestnut flavour, cut into chunks
150g carrots, sliced
150g leeks, sliced
150g onions, sliced
150g potatoes, sliced
50g butter/ 2 tblsp. olive oil
2 litres chicken stock/water
4 slices Andouille de Vire, roughly chopped
100g chestnuts (vacuum-packed are readily available), crumbled
Crème fraîche

Sweat the vegetables in melted butter/olive oil for about 10 minutes.
Add stock/water and simmer gently for about 20 mins./until the vegetables are soft.
Blend in a liquidizer.

Place the andouille in a pre-heated pan and add the crumbled chestnuts.
Add to soup and serve with a good dollop of crème fraîche…..

Bon appétit!

Sinéad Allart

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