The perfect recipe for our new Pumpkin Cocotte: Justin Chapple’s French Onion Pumpkin Soup, packed with pumpkin (or squash) and kale and topped with a layer of cheese-studded bread. 🎃 Here’s how to make it.
Pumpkin Cocotte in Sea Salt:
Ingredients (6 servings):
3 Tbsp. butter
¼ cup extra-virgin olive oil
2½ lbs. yellow onions, thinly sliced vertically
6 garlic cloves, sliced
Kosher salt
¾ cup dry white wine
1 Tbsp. chopped thyme, plus leaves for garnish
1 Tbsp. chopped sage
½ tsp. crushed red pepper, plus more for garnish
6 cups beef, chicken, or vegetable stock
1½ lbs. Cinderella pumpkin or butternut squash, peeled and cut into 1-inch cubes
4 oz. torn kale leaves
Freshly ground pepper
8 oz. baguette, cut into 1½-inch pieces
8 oz. Gruyère cheese, shredded
Fried sage leaves, for garnish
Process:
1. In a Dutch oven, melt the butter in the olive oil. Add the onions, garlic, and a big pinch of salt. Cover and cook over medium heat, stirring occasionally, until the onions are softened, about 15 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated and onions are deeply browned, about 35 minutes; add tablespoons of water during cooking if too dry.
2. Add the wine and cook over medium heat, scraping up any brown bits, until evaporated, 2 to 3 minutes. Stir in the thyme, sage, and crushed red pepper. Add the stock and pumpkin or squash and bring to a simmer. Cook, stirring occasionally, until the pumpkin just starts to soften, about 7 minutes. Add the kale, cover, and simmer until the pumpkin is tender but not falling apart, 7 to 10 minutes more. Remove from the heat and season the soup with salt and pepper.
3. Position the oven rack so that the top of the Dutch oven will be about 8 inches from the broiler when placed inside. Preheat the oven to 425 degrees. Arrange the bread evenly on top of the soup and sprinkle with the cheese. Bake until the cheese is just melted, about 5 minutes. Switch on the broiler and broil until the top is bubbling and brown, 2 to 3 minutes. Garnish with crushed red pepper, thyme leaves, and fried sage leaves. Serve.