Soupe de Potiron à la Crème

Published: October 27, 2025 by Taste of France Editors

A silky French-style pumpkin soup that celebrates autumn warmth, with crème fraîche, a hint of nutmeg and tender potiron. Serve with toasted croutons and a crisp white wine.

Soupe de Potiron à la Crème

1 medium pumpkin (about 1 kg, peeled, deseeded and cubed)
1 onion (finely chopped)
1 small leek (white part only, thinly sliced)
2 cloves garlic (crushed)
1 carrot (chopped)
1 medium potato (peeled and chopped)
30 g unsalted butter and 1 tbsp olive oil
1 litre hot vegetable or chicken stock
1 small sprig thyme and 1 bay leaf
A pinch of grated nutmeg
100 ml crème fraîche or double cream
1 tsp Dijon mustard (optional)
Sea salt and freshly ground black pepper
A squeeze of lemon juice (to finish)

Warm the butter and olive oil in a large saucepan over a medium heat. Add the onion and leek with a pinch of salt and cook for 6 to 8 minutes until soft. Stir in the garlic for 1 minute.
Add the pumpkin, carrot and potato. Cook for 5 minutes, stirring now and then so the vegetables glisten and pick up a little colour.
Pour in the stock and add the thyme, bay and nutmeg. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes until the vegetables are very tender.
Remove the thyme and bay. Blend the soup until perfectly smooth using a hand blender or a jug blender in batches.
Return to a low heat and stir in the crème fraîche. Season with salt and pepper. If using, whisk in the Dijon for a subtle French tang. Adjust the balance with a small squeeze of lemon. Do not let it boil.
Ladle into warm bowls. Swirl over a little extra crème fraîche, scatter with toasted pumpkin seeds and croutons, and serve with slices of baguette.

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