Homemade pumpkin soup: the smooth and comforting recipe

A timeless autumn classic… to enjoy all year round

Nothing says “homemade” better than a delicious creamy pumpkin soup, smooth and fragrant.
This is a recipe passed down through generations: simple, healthy, and above all, full of comfort.
At Mamie Cocottes, we love to prepare it in our 26 cm enamelled cast iron casserole with lid, whose even heat distribution and curved sides ensure the perfect texture, without splashes.

This soup warms both body and soul, while providing real digestive comfort thanks to the natural fibres of the pumpkin. A balanced recipe, rich in flavour and authenticity.

Ingredients for 4 to 6 bowls

• 1 red kuri squash, approx. 1.2 kg

• 1 yellow onion

• 1 leek (white part only)

• 1 large carrot

• 1 medium potato (for texture)

• 1 tbsp olive oil

• 1 litre water or vegetable stock

• 100 ml double cream or milk (as preferred)

• Salt, pepper

• A few pumpkin seeds or a drizzle of hazelnut oil for the finishing touch

For this recipe, we recommend using

Enamelled cast iron casserole dish

69,99€

Discover now

Step-by-step preparation

1.Prepare the vegetables

Wash the pumpkin thoroughly.
No need to peel it: its thin skin becomes tender when cooked, while preserving its nutrients.
Cut it into large pieces and remove the seeds.
Then finely slice the onion, leek, and carrot.

2. Sauté the vegetables

In your enameled cast iron casserole dish, heat the olive oil over a medium heat.
Add the onion, leek, and carrot, then sauté for 5 minutes until they become slightly translucent.
This step helps to develop the flavours and adds depth to your soup.

3. Simmer gently

Add the pieces of pumpkin and the potato, then pour in the hot stock.
Cover with the lid and simmer on a low heat for about 25 minutes.
The gentle and even cooking of enamelled cast iron allows vegetables to soften without falling apart, resulting in a naturally thick and velvety soup.

4. Blend and adjust the texture

Once the vegetables are tender, blend everything using a hand blender directly in the casserole.
Add crème fraîche or milk to soften, then season to taste.
For an even lighter texture, add a little hot water until you reach the desired consistency.

5. Serve and enjoy

Serve piping hot, garnished with a few pumpkin seeds, a drizzle of hazelnut oil or some fresh parsley.
Pair this velouté with a slice of toasted bread or homemade croutons for a complete and balanced meal.

The secret to a perfect creamy soup? Enamelled cast iron

Thanks to its excellent heat retention, the enamelled cast iron casserole ensures slow and even cooking, ideal for soups, broths, and creamy soups.
Its curved edges prevent spills when blending and its airtight lid locks in all the flavours.

It’s an essential for home cooking enthusiasts and lovers of simple yet delicious dishes.
Discover all our enamelled cast iron casseroles and Dutch ovens here:
👉 See the Mamie Cocottes collection

Mamie Cocottes’ tips

• Zero waste: keep the pumpkin seeds, rinse them, dry them, and roast for 10 min in the oven at 180°C.They are delicious and packed with healthy nutrients!

• Vegan version: replace the cream with coconut milk or a touch of almond butter.

• Time-saving tip: the soup keeps for 3 days in the fridge or can be frozen in airtight jars.

FAQ – How to make perfect soup in a cast iron casserole

1. Do you need to peel the red kuri squash?
No, its skin becomes tender when cooked and gives a lovely colour and velvety texture.

2. Can you prepare this soup in advance?
Yes, and it’s even tastier when reheated! Cast iron retains heat perfectly, making it easy to serve at the table.

3. My soup is too thick, what should I do?
Simply add a little hot water or stock before blending again.

4. Does enamelled cast iron alter the taste of food?
No, on the contrary: the neutral enamel protects the cast iron while preserving the natural flavours of the vegetables.

5. What size casserole is best for making this soup?
A 26 cm casserole is ideal for 4 to 6 people.
You can find our models here:
👉 Our cast iron casseroles and stockpots

Conclusion – The taste of simplicity, Mamie Cocottes style

This homemade pumpkin soup, is the very essence of Mamie Cocottes’ cooking: few ingredients, lots of heart, and a result that brings the whole family together around the table.
Thanks to the gentle cooking of enamelled cast iron, the texture becomes irresistibly smooth and the flavours of the red kuri squash are fully revealed. A comforting, balanced dish, and so easy to prepare that it will quickly become a staple of your autumn meals... and all year round!