Soupe de Potiron au Lait (Pumpkin Milk Soup)
Although sweet, this pumpkin in milk soup is served as an appetizer or even a main dish at dinner, mostly in the countryside. You can serve it with small cubes of stale baguette that you dip in the soup, or plain. It’s also so sweet that it can make a nice warm dessert.
Hands-on: 15 minutesTotal: 30 minutes
- 4 cups water
- 2 lbs. pumpkin, peeled and cut in chunks
- 3 cups whole milk, divided
- 1 tsp. cinnamon
- In a large saucepan, bring the water to a boil over high heat. Add the pumpkin, reduce to medium heat, and cook for 20 minutes. When the pumpkin is soft, take it out of the water with a slotted spoon and put it on a plate and reserve.
- Empty the saucepan, then fill it with 2½ cups milk, and heat it again on medium-low heat. Meanwhile, put the pumpkin in a blender with the remaining ½ cup milk. Process until smooth, and pour the pumpkin back in the saucepan with the warm milk. Stir well and simmer for 10 minutes.
- Add the cinnamon at the last minute, stir well, and serve immediately.