potage au potiron

musquée de Provence - the fairytale pumpkin

I go nuts for winter squash every year. As of today, there's one butternut in the spice rack, another camping out with the potatoes and two Kabochas in with the avocados. But the most exciting squash this year, for me, is the musquée de Provence. But wait; I should not lie. It was also the most exciting squash for me last year, but I hemmed and hawed over what to do with it and the beautiful slice I had snagged at the farmers market went bad.

This year I was determined to not be so undone! When these fairytale pumpkins popped up this year, my sweetheart picked up a slice for me while I was pawing the pomegranates under the condition that I cook it up tout de suite. "Tonight we feast like French monks!" I exclaimed, and promptly adapted the recipe for Potage au Potiron from Victor-Antoine d'Avila-Latourette's This Good Food.


fairytale pumpkin soup

makes 4-6 servings

  • 4 cups of water
  • 1 slice pumpkin - about 4 cups - cubed
  • 2 potatoes, cubed
  • 1 carrot, sliced
  • 1 onion, halved and thinly sliced
  • 4 garlic cloves, minced
  • a pinch of tarragon
  • salt and pepper to taste
  • ¼ cup coconut milk

In a large pot, bring the water to a boil and then add the pumpkin, potatoes and carrot. Stir, then add the onion, garlic, tarragon, salt and pepper. Keep at a low boil for 20 minutes, then reduce heat and simmer for another 20 minutes. Turn off the heat and blend with an immersion blender, upright blender or food processor. Be wary of the steam! Pour the soup back into the pot, stir in the coconut milk and simmer for another 10 minutes.


potage au potiron - fairytale pumpkin soup, garnished with green onions

potage au potiron - fairytale pumpkin soup, garnished with green onions

notes

This is a remarkably rich soup that honestly doesn't "need" any dairy or oil in the first place, and is very omni friendly. Feel free to leave out the coconut milk entirely, or substitute your favorite non-dairy milk. Garnish as you please; traditionally with a pinch of parsley, though green onions are nice, as are spicy toasted pepitas.

If you get a whole pumpkin or even just a slice with seeds, you can clean and save the seeds to plant. Or so I hear; we haven't gotten to the planting stage yet.