Pumpkin is one of the star ingredients of autumn, and also the base of a basic and essential cream to warm up in the cold months of the year. Today, this recipe for soft pumpkin cream (or pumpkin soup) is here to stay in the closet of all those who haven't enjoyed it yet.

For those of you who are the most cooky, or to be able to elevate this soup before your diners, you will like to know that it is a recipe by the French chef Philippe Laruelle . You will see that it has no secret, only love and quality ingredients -It is only about making the delicious flavor of the pumpkin shine!

We cook this cream using the traditional method, in the usual and classic pots such as De Buyer , but in the final notes I also indicate how to make it in a pressure cooker .

Below you will also see the step by step to present the cream with a beautiful flower drawing - it gives a wonderful presence when it comes to bringing the cream to the table.

Smooth pumpkin cream

De Buyer Prim Appety Stainless Steel Stock Pot


  • 1 kg butternut squash ("Musquée de Provence" or "Cucurbita moschata")
  • 300 ml chicken broth
  • 250 ml of liquid cream (18% mg)
  • 80 g thick or whipping cream (35% mg)
  • Olive oil
  • Salt (1 cc approx, you can adapt it to taste)
  • ground black pepper


  1. Peel the pumpkin and cut 2/3 of its size into large cubes, removing the rind.
  2. In a sauté or directly in the bottom of De Buyer's Prim'apetit steel pot , fry the pumpkin pieces in a few tablespoons of hot olive oil.
  3. When the golden (fried) pieces of pumpkin are observed, apply salt and add the chicken broth. Cover and cook over low heat (30 to 40 minutes after the broth boils*).
  4. When the pumpkin is done (when it looks tender when pierced with a fork), remove from the heat and add the cooking cream. Crush with an electric mixer.
  5. Salt rectify if necessary. After a few minutes, when it has lost its most intense heat, you can decorate the cream with cream, as indicated below. Serve hot.

Preparation of the filling (optional, for serving time):

Cut the rest of the pumpkin into small cubes (en brunoise). In a frying pan, sauté them over high heat, in olive oil. Remove to a plate with absorbent paper and reserve.

To the presentation:

  1. Decorate the cream, still in the pot that you will bring to the table, with kitchen cream: you can draw a spiral, or draw a flower - below you will see how to draw a pretty flower in the easiest way.
  2. Serve each diner a bowl, mini-cocotte or a deep plate with a cubed pumpkin bottom , which you have sautéed in the previous point. When it's time to serve, pour the hot soup over them. You can garnish the top with some mascarpone cheese, chunky burrata (small pieces, or they will sink to the bottom), pumpkin seeds, and/or some ground black or red pepper.

Pumpkin cream

How to decorate your pumpkin cream (or other creams)

As it is a soft cream in texture, it is not recommended to decorate the surface with fruits or foods that are heavy, as they will sink to the bottom. But all cream accepts a nice decoration with kitchen cream. You can make circles, drop it in the form of drops, or draw a beautiful flower. I leave you how to do it:

  1. With the help of a pastry bag, draw a spiral of liquid cream*, starting in the center and moving outward in circles.
  2. Draw lines: With the tip of a knife, starting from the center and drawing straight lines outwards, leaving similar but separate spaces between each one.
  3. Repeat the operation, but this time drawing lines from the outside to the center. Make them between the lines you had previously drawn.

How to decorate creams

*You can use light cooking cream or whipping cream (I prefer the latter, for decoration, it has more body and holds its shape better),


  • The cooking time varies depending on whether the broth was cold or already hot, and depending on the size into which you have cut the pumpkin pieces -if you have cut them small, in 25 minutes you can have them cooked and the cream is ready to be crushed. If you have made very large pieces, you will require 40 minutes. But don't worry, it's easy to turn out well, and difficult to go over or undercooked (when you see the tender pumpkin, stop the fire)
  • You can also make this cream in a pressure cooker: you will save time. What you should do is brown the pumpkin in the bottom of the pot and, when you have already added the salt and the broth, close it and let it cook under pressure. You will have it ready after 15 minutes after the pressure rings have been lifted.
  • You can add a couple or three of carrots if you want, it leaves a delicious cream together with the pumpkin flavor.
  • If you like a more liquid cream, blend more (you can also add more broth, but be aware that the intensity of the pumpkin flavor will decrease). If you want it thicker, add carrots or a medium peeled potato when you add the broth and start cooking.

Smooth pumpkin cream


Carlos said:

Hola, esta receta para cuantos comensales sería?

Claudia said:

¡Me alegro mucho, Antonia! Gracias por tus amables palabras, me alegro de que haya salido tan rica. Saludos y a seguir disfrutando de ella.

Antonia Torres said:

Hoy he hecho esta crema y ha quedado deliciosa y como además tiene una presentación tan bonita sabe aún mejor 😋

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