When cold weather arrives, a bowl of pumpkin soup with a bright citrus note can feel like a warm welcome. This velvety potimarron and clementine soup, shared by François-Régis Gaudry on Instagram and inspired by chef Sergio Risdonne of Chez Marie in Linguizetta, mixes sweet roasted squash with zesty fruit. The result is a silky autumn starter that is both comforting and unexpected.
Ingredients for a creamy potimarron and clementine soup
- About 700 g potimarron (red kuri squash)
- 5 organic clementines (juice and peels)
- 1 white onion
- 200 ml liquid cream
- 1 fresh sage sprig
- Salt to taste
- Freshly ground Sichuan or black pepper
- Piment d’Espelette for a mild heat
- Good olive oil for cooking and finishing
- Croûtons or roasted pumpkin seeds for crunch
- Toasted hazelnut powder for an aromatic touch
Step-by-step: making the potimarron-clementine velouté
- Peel and roughly chop the onion. Warm a splash of olive oil in a wide pot and soften the onion until translucent.
- Cut the potimarron into cubes. Keep the skin on; it becomes tender and adds flavour.
- Add the squash to the pot and cook gently for about 10 minutes, stirring now and then.
- Squeeze the clementines for their juice. Pour the juice over the squash and onions to deglaze.
- Pour in water to cover the vegetables. Toss in the peels of two clementines and the sage sprig.
- Season with salt and a grind of pepper. Bring to a boil, then reduce to a simmer and cover.
- Simmer 20–25 minutes, until the potimarron is soft and breaks apart with a spoon.
- Remove the clementine peels and the sage. Blend the soup until very smooth and silky.
- Return to the pan and adjust the texture with cream and a drizzle of olive oil. Add piment d’Espelette for warmth.
- Taste and correct salt and pepper levels before serving.
Timing and texture tips
- Don’t peel the potimarron: the skin cooks down and adds body.
- Blend thoroughly for a truly velouté texture.
- If the soup is too thick, loosen with a little hot water or more cream.
Finishing touches and serving ideas to boost flavour
Presentation makes this soup extra tempting. Add crunch and aroma with a few simple additions.
- Scatter croûtons or toasted pumpkin seeds on top for contrast.
- Sprinkle a dusting of toasted hazelnut powder to deepen the flavour.
- Finish with a fine stream of olive oil for shine and richness.
- Pair with crusty bread for a satisfying meal.
Practical notes for cooks
- Use organic clementines for the best peel aroma.
- Sichuan pepper adds a floral, tingling note. Black pepper works well too.
- Store leftovers in the fridge for up to 2 days. Reheat gently to preserve texture.
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