Pumpkin Soup With Jambon De Bayonne

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Servings: 4 Difficulty: Intermediate
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A velvety, savory-sweet soup featuring roasted pumpkin and salty cured ham
Pumpkin Soup With Jambon De Bayonne recipe image

This elegant pumpkin soup balances the natural sweetness of roasted squash with the salty, smoky depth of Jambon de Bayonne. The base is built by slowly sweating onions and turnips in rich duck fat, creating a luxurious mouthfeel. A splash of crème fraîche adds a subtle tang that cuts through the richness, while fresh tarragon provides a bright, herbal finish. ItâÂÂs a perfect autumn comfort dish that feels sophisticated yet rustic. Ideal for a cozy dinner party or a special weekend meal, this soup is served best ladled into warm bowls or even hollowed-out pumpkins for a dramatic presentation.

Pumpkin Soup With Jambon De Bayonne recipe image
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Pumpkin Soup With Jambon De Bayonne

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 94.5

Description

This elegant pumpkin soup balances the natural sweetness of roasted squash with the salty, smoky depth of Jambon de Bayonne. The base is built by slowly sweating onions and turnips in rich duck fat, creating a luxurious mouthfeel. A splash of cr&# 195;¨me fraîche adds a subtle tang that cuts through the richness, while fresh tarragon provides a bright, herbal finish. ItâÂÂs a perfect autumn comfort dish that feels sophisticated yet rustic. Ideal for a cozy dinner party or a special weekend meal, this soup is served best ladled into warm bowls or even hollowed-out pumpkins for a dramatic presentation.

Ingredients

Directions

  1. Peel, seed, and dice 4 cups of fresh pumpkin into 1/2-inch cubes.
  2. Finely chop 10 cloves of garlic.
  3. Thinly slice 4 oz of Jambon de Bayonne and cut into 1/4-inch julienne strips.
  4. In a large soup pot, heat duck fat over medium heat until shimmering.
  5. Add chopped onions, diced turnip, and garlic; cook until light golden brown, about 8 to 10 minutes.
  6. Add the diced pumpkin and cook until softened, about 5 to 8 minutes.
  7. Stir in the Jambon de Bayonne, crème fraîche, and chicken stock.
  8. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into warm bowls.
  11. Garnish with a dollop of crème fraîche and fresh tarragon leaves.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 94.5kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.8mg1%
Sodium 27.4mg2%
Total Carbohydrate 21.0g8%
Dietary Fiber 3.9g16%
Sugars 10.0g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a dramatic presentation, serve the soup in hollowed-out pumpkins. Ensure the pumpkin shells are stable and pre-warmed.

The soup should have the consistency of a loose purée. If it is too thick, add a little more stock or water.

Keywords: pumpkin, soup, jambon de bayonne, duck fat, turnip, onions, garlic, creme fraiche, tarragon, chicken stock, autumn, comfort food, velvety, savory, roasted, ham, fall recipe, dinner party
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