Recipe of the week: “Musque de Provence” Pumpkin Soup

Ingredients (serves 8-10):

3 pounds of fresh Chino Farm’s pumpkin (skin off, seeds removed)
6 tablespoons butter
1 cup chopped onion
1 tablespoon diced fresh garlic
1 tablespoon diced fresh ginger
½ cup flour (all purpose)
1 ½ quarts vegetable or chicken stock
½ cup heavy cream (whipping cream)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Fresh chervil or chives
Pumpkin seed oil (optional)


1. Cut the butternut squash in 1 inch size pieces or smaller chunks
2. Melt the butter in a soup pot and sweat the onions
3. Add the pumpkin, garlic and the ginger
4. Sprinkle with flour and mix well
5. Add the vegetable or chicken stock
6. Bring to boil and simmer until very soft
7. Add the cream, nutmeg and cinnamon
8. Bring again to a boil and purée the soup in a blender
9. Decorate with swirls of light whipped cream and pumpkin seed oil
10. Garnish with chervil leaves or finely cut chives

Thank you to Martin Woesle, Chef de Cuisine at the highly acclaimed Mille Fleurs restaurant in Rancho Santa Fe, California, for the recipe.

If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Comments (0)

Leave a comment

Your actual name, not your online persona, website name, company name or keywords, otherwise your comment won't be published

Please do not advertise and make sure your comment adds value, otherwise we regret that it won't be published. Comments such as "Nice post. Thanks for sharing." do NOT add value to the discussion! Homepage links (not deep links) are allowed in the 'Website' field only - if you would like to advertise, please contact us for details and we will be happy to help.

If you want a picture to show with your comment, go get a Gravatar.

Our readers also enjoyed these posts…