Pumpkin and Autumn Vegetables Soup

Ingredients

• 1 large Onion (roughly chopped)
• 1 large Potato (cut into large pieces)
• 2 large Carrots (cut into thick rounds)
• 2 small Zucchini (ends removed, roughly chopped)
• 1 medium Butternut squash (seeded and cut into large pieces)
• 500 g Pumpkin (cut into large pieces)
• 1 tbsp Butter (to melt)
• 1 tsp Sunflower oil (a drizzle)
• 3 units Garlic cloves (crushed)
• 1 small bunch Fresh thyme (about 5 g)
• 2 units Bay leaves
• to taste Salt
• to taste Black pepper
• 1,5 L Water (or vegetable/chicken broth)
• 100 ml Liquid cream (optional, add at end of cooking)
• 30 g Grated cheese (parmesan or gruyère) (optional, for garnish)

Instructions

1. Prepare the vegetables

   Peel and cut the onion, potato, carrots, zucchini, butternut squash, and pumpkin into large pieces. Set everything aside in a large mixing bowl.

   Time: PT20M

2. Sauté the vegetables

   In the pot, melt the butter with the sunflower oil over medium heat. Add the onion, potato and carrots, then the 3 crushed garlic cloves. Stir for 2 minutes.

   Time: PT2M

3. Add the remaining vegetables and aromatics

   Stir in the zucchini, butternut, and pumpkin. Add the thyme, bay leaves, salt and pepper. Pour in the water (or broth) until the vegetables are fully submerged.

   Time: PT1M

4. Simmer the soup

   Bring to a boil, then reduce heat to medium-low. Let simmer for 45 minutes, stirring occasionally, until all vegetables are tender.

   Time: PT45M

   Temperature: moyen feu

5. Blend the soup

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If using a countertop blender, process in batches to avoid overheating.

   Time: PT5M

6. Finishing and serving

   Stir in the liquid cream and grated cheese if desired. Adjust seasoning with salt and pepper. Serve immediately, garnished with a sprig of fresh thyme.

   Time: PT3M

Nutrition Facts

Calories

165

Protein

4 g

Carbohydrates

25 g

Fat

7 g

Fiber

5 g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Potato: sweet potato
• Instead of Carrots: turnip
• Instead of Zucchini: eggplant
• Instead of Butternut squash: pumpkin
• Instead of Pumpkin: butternut
• Instead of Butter: margarine
• Instead of Sunflower oil: olive oil
• Instead of Garlic cloves: garlic powder
• Instead of Fresh thyme: dried thyme
• Instead of Bay leaves: Provencal herbs
• Instead of Water: broth
• Instead of Liquid cream: coconut milk
• Instead of Grated cheese (parmesan or gruyère): nutritional yeast

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Pot or Dutch oven
• Wooden spoon
• Immersion blender or regular blender
• Measuring spoons (tablespoon, teaspoon)
• Timer or stopwatch (optional)

Critical Steps — Do Not Skip

• Cut vegetables into uniformly sized pieces
• Sauté the first vegetables without burning them
• Simmer long enough for vegetables to become tender
• Blend carefully to avoid splatters and overheating

Chef Tips from the Video

• Roast the vegetables in the oven for 20 minutes before adding for deeper flavor.
• Using homemade broth greatly enhances the richness of the taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Freeze in portions up to 2 months.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the soup a day ahead and reheat gently over low heat.
• Herbs (thyme, bay leaf) can be replaced with a bouillon cube for more flavor.