Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 323) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock or water for chicken stock, and butternut squash or Hubbard squash for kabocha squash.

  • fprincess on January 03, 2024

    Reduced to 6 cups of liquid, and cooked for 10 min in the instant pot on high rather than using a Dutch pot. https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2185015

  • ellwell on December 09, 2023

    Based on everyone’s recommendation, I decided to try this one. OMG it is good! Even my husband who wasn’t thrilled to hear that we were having soup for dinner, thought it was excellent. I subbed dry white wine for the sherry. Served with persimmon, pomegranate , and arugula salad from the book.

  • Jardimc on December 03, 2023

    Absolutely outstanding! I followed the recipe faithfully and was rewarded with amazing flavour and texture. This is soup is worthy of a special occasion starter. The balance of sweet roasted Kabocha and fennel with the chile de arbol is fantastic. The addition of crème fraiche and candied pepitas at serving lovingly and perfectly guilds the lily.

  • JoanN on November 30, 2021

    Been making this for years. My godson now insists it be the start of Thanksgiving dinner. I no longer have the strength to peel the squash so he comes over the night before to make the soup. I remove the seeds from the chiles and am careful about not adding too much pepper, otherwise it can be a little too spicy and peppery.

  • SugarTreeBaking on October 26, 2020

    So delicious! I made mine with a mini Hubbard Squash and halved the recipe. Terrific flavors, the heat from the chile was wonderful. A keeper.

  • Rinshin on January 12, 2020

    Improvised and streamlined based on what I had on hand and wanted to use up. Used frozen homemade kabocha puree, all vegetable broth, tiny amount of guajillo chile and aleppo pepper in place of chiles arbol. Did not puree the whole soup as kabocha was already pureed and wanted to keep the onion texture. Fennel really adds to this soup. Excellent soup for such a small effort. Strangely, this tasted somewhat like mild curry soup?

  • ldtrieb on November 04, 2018

    Had to employ husband to cleaver the squash. Next time I might cook it a little first. Loved the crunchy pumpkin seeds. Made it for heat averse folks so only used one pepper and removed before blending. Also, not too much cayenne in the seeds. However, I added some Pensey’s Cajun spice to mine. Really appreciated the tang of the creme fraiche. Don’t leave it out.

  • julesamomof2 on August 19, 2017

    My go to fall squash recipe, so delicious with the crunch of the pumpkin seeds. Definitely remove the chile before blending. I have been burned too many times by those chiles with her recipes that I now am careful to use sparingly.

  • amoule on January 11, 2016

    I've made this 4-5 times and it is delicious. Remember to remove the dried chile before blending, which the recipe doesn't mention. If you leave it in, the soup is still delicious but very, very spicy. I think she intends for it to be removed but forgot to add that step to the instructions. The candied pumpkin seed garnish is so delicious that you might want to make a double batch of it for snacking.

  • jjankows on December 22, 2014

    This is one of our all-time favorite soup recipes that we make all the time. Freezes extremely well too, though you'll have to whip up a batch of the pumpkin seeds each time (not very burdensome).

  • westminstr on November 26, 2012

    Extremely delicious.

  • DKennedy on September 10, 2012

    Fantastic! I did not blend it, choosing to serve it more as a rustic soup. First made in 2012, in 2024 it is still a go-to recipe. Made for Amy's meal train using pre cut butternut squash cubes from TJs which makes it weeknight friendly. Still so good!

  • fprincess on February 15, 2012

    Just a note that I had to throw away the candied pumpkin seeds. They candied but the seed itself was very hard and dry - maybe due to the pumpkin that I used?

  • Breadcrumbs on February 27, 2011

    p. 323 -This soup was simply spectacular; I can’t wait to serve it at my next dinner party. The pumpkin seeds were so tasty; I’ll likely make them and serve them up as snacks, even when we’re not having this soup. Lots of steps to this recipe but its worth it in the end. Not difficult, just time consuming. A real favourite soup enjoyed by all.

  • Breadcrumbs on January 06, 2011

    p. 323 - Looks great, would make a good starter for quail supper

  • fprincess on October 17, 2010

    Very nice flavors, easy to make. Make sure to cover the lid with a towel before blending - it will pop up otherwise sending hot soup everywhere...

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