Imagine a bowl of velvety smooth pumpkin soup that transports you straight to the rustic kitchens of France, where every spoonful tells a story of culinary tradition and warmth. This extraordinary Pumpkin Soup with Jambon de Bayonne isn't just another recipe—it's a gastronomic journey that marries the sweet earthiness of pumpkin with the luxurious, salty richness of premium French ham. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your autumn dining experience and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 medium pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 200g jambon de Bayonne, chopped
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Peel and dice the medium pumpkin into small cubes. Chop the onion and mince the garlic cloves. Chop the jambon de Bayonne into bite-sized pieces. Set everything aside.
- In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
- Stir in the diced pumpkin and sauté for another 5 minutes, allowing the pumpkin to soften slightly and absorb the flavors of the onion and garlic.
- Pour in the vegetable broth, ensuring that the pumpkin is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the pumpkin is tender.
- Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth. Return the soup to the pot if using a countertop blender.
- Stir in the chopped jambon de Bayonne, allowing it to heat through for about 5 minutes. Season the soup with salt and pepper to taste, adjusting according to your preference.
- Once the soup is heated and seasoned, remove it from the heat. Ladle the pumpkin soup into bowls and garnish with fresh parsley.
- Serve the soup warm, enjoying the rich flavors of the pumpkin combined with the savory notes of the jambon de Bayonne.
Tips
- Choose a ripe, sweet pumpkin for the best flavor—look for ones that feel heavy and have a deep, consistent color.
- For an extra silky texture, consider straining the soup after blending to remove any fibrous bits.
- If jambon de Bayonne is hard to find, prosciutto makes an excellent substitute.
- Toast some pumpkin seeds as a crunchy garnish to add texture to your soup.
- For a richer soup, substitute half the vegetable broth with heavy cream or coconut milk.
- Make sure to sauté the onions and garlic slowly to develop a deeper, more complex flavor base.
- This soup freezes beautifully—store in airtight containers for up to 3 months.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 25mg
