They don’t have what I call pumpkins here in France but they do have what you see above called a citrouillle or a potiron and it tastes the same to me. I haven’t tried carving a Halloween face with one but I guess it could be done. They sell you pieces carved off of a large speciman so you don’t have to buy the whole thing.
I found a recipe for pumpking soup in a cookbook that is now out of date full of good French recipes. It turns out to be incredibly simple and, like most simple recipes, incredibly delicious. It doesn’t call for cream or milk to be added but I always stir some in to make it even more creamy and drop a spoonful of sour cream on top when I serve it.
2 Tbsp butter
1 large onion, chopped
2 shallots, chopped (I use garlic instead-never seem to have shallots.
2 medium potatoes, peeled and cubed
6 cups cubed pumpkin ( I never measure, just cube what I have.
8 cups chicken stock
1/2 tsp ground cumin
pinch of ground nutmeg
Melt the butter in a large saucepan. Add the onion and shallots to the pan and cook until soft.
Add the potatoes, pumpkin, broth and spices. Reduce heat to low and simmer, covered, for about 1 hour stirring occasionally.
The recipe then calls for taking the cooked vegetables out and putting them into a food processeor until smooth, adding a little of the cooking liquid if needed, then putting it back into the pan with the rest of the liquid. I just use my immersible blender and mix it all up in the pot. Then I add some milk or cream, put it in bowls and top with chopped parsely and a spoon of sour cream or a dollop of cream.
And that’s it. Easy and tasty on a cool autumn day.