I have a rare vegetable that grew in my garden this year. It's called a Potimarron pumpkin. It's also know as a Hokkaido squash and Kuri pumpkin. The color is an intense orange that is almost red. I couldn't find a lot of information on the potimarron. That is information in English. It seems as though this pumpkin is popular in french cooking. The potimarron is known for it's sweet and savory taste with a touch of chestnut. Sounds good right?!
I did some searching on line to find a good recipe. I found this blog with a nice post about the potimarron. I cut the pumpkin in half and roasted it in the oven cut side down for 1 hour at 375 degrees. After the pumpkin has cooled scoop out the flesh. Saute a chopped onion in pan with olive oil. Add your pumpkin flesh to the onion with 3 cups of milk. Also make sure to add salt to taste. I always use Kosher salt. I love the way it tastes. Cook until it boils very gently. If you have a hand blender put it to use and blend your soup right in your pan. I don't have a hand blender so I used my regular blender. The recipe calls for creme fraiche. I didn't have any so I used a very small amount of sour cream. The soup is very thick and creamy.
The pumpkin has quite a few seeds. I carefully went through the seeds to save them for next year.
I simply placed the seeds on a paper towel to dry. Don't you love planning for the future?! If you are interested in growing this unique pumpkin please let me know. I always love to share.
If you decide to make this soup don't leave out the sage browned butter. The sage browned butter added another layer of flavor to the soup. It was very simple to make. In a small pan melt 4 tablespoons of butter. Add a few fresh sage leaves. Cook the butter until it starts to foam and then brown. It's so good!
The soup is fantastic! It was a huge hit at my house. I'm sure you could make the same recipe with any pumpkin or squash. This is the perfect soup for a cold fall evening.