Potimarron Soup with Espelette Pepper and Toasted Hazelnuts

In the Southwest, October is potimarron season. You find them at every market, bright orange and shaped like a fat onion, and they are one of the easiest squashes to cook: the skin softens completely as it simmers, so there is nothing to peel. The flesh has a gentle, nutty sweetness, which is where the French name comes from, half potiron (pumpkin) and half marron (chestnut).

A pinch of Espelette pepper from the Basque Country gives this soup a soft warmth without real heat, and toasted hazelnuts on top bring crunch and healthy fats. Make a big pot on Sunday and you have lunches ready for half the week. On days when you need something more filling, my Warming Lentil, Squash and Ginger Soup adds plant protein to the bowl.

Servings

4

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

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Potimarron Soup with Espelette Pepper and Toasted Hazelnuts

A silky potimarron (red kuri squash) soup with a gentle warmth from Espelette pepper, finished with toasted hazelnuts. No peeling needed, vegetarian and gluten-free.

Ingredients

For the soup

• 1 potimarron (red kuri squash), about 1.2 kg (2½ lb)
• 1 onion, chopped
• 1 carrot, sliced
• 2 garlic cloves, sliced
• 2 tablespoons olive oil
• 1 litre (4 cups) vegetable stock
• 2 sprigs of fresh thyme
• 1 bay leaf
• ½ teaspoon piment d’Espelette (Espelette pepper), plus a little to serve
• Salt and freshly ground black pepper

To serve

• 40 g (⅓ cup) hazelnuts
• 4 tablespoons crème fraîche or plain yoghurt

Instructions

1. Wash the potimarron, cut it in half and scoop out the seeds. Cut it into chunks, keeping the skin on.
2. Heat the olive oil in a large pan and cook the onion gently for 5 minutes, until soft.
3. Add the garlic, carrot and potimarron, and stir for 2 to 3 minutes.
4. Pour in the stock, add the thyme and bay leaf, and simmer for 25 minutes, until the squash is very soft.
5. Meanwhile, toast the hazelnuts in a dry frying pan for 3 to 4 minutes, rub off the loose skins in a clean tea towel and chop them roughly.
6. Remove the thyme and bay leaf, add the Espelette pepper and blend until silky. Season with salt and pepper, and add a little hot water if it is too thick.
7. Serve with a spoonful of crème fraîche or yoghurt, the toasted hazelnuts and a pinch of Espelette pepper.

Serve with

A slice of good sourdough or walnut bread turns it into a complete lunch.

No potimarron?

Butternut squash works well, but peel it first, as its skin stays hard.

No Espelette pepper?

Use a pinch of mild paprika with a very small pinch of chilli flakes.

Make ahead

The soup keeps for 3 days in the fridge and freezes well for up to 3 months. Toast the hazelnuts just before serving.

Make it vegan

Use a plant-based yoghurt or a swirl of oat cream.

Did you make this recipe?

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