Delicious Fall Soup with Pumpkin and Hazelnuts with Olive Oil from Provence

There is something about seeing squash and pumpkin varieties in the local market that confirms that summer is near its end. This fall soup recipe from Moulin CastelaS in Les Baux de Provence combines pumpkin and hazelnuts with local olive oil for a creamy taste without cream.

About Moulin CastelaS

Owners Catherine and Jean-Benoît Hugues are a French couple who lived in Arizona before returning to their native country when they “fell in love with some old olive trees.” They bought the estate in 1997 and constructed a new olive mill in 2002 to make the best olive oil possible. Domaine Castelas includes two parcels of land, 110 acres in the Vallée des Baux and another 160 acres close by on the Plaine de Crau. Visit Moulin CastelaS, which offers tours of its facility, and the on-site boutique offers tempting products. They have a selection of olive oils with blends of olive varieties, including those typical of the appellation Salonenque, Aglandau, Grossane and Verdale.

Guide for the Alpilles Olive Producers

Cream of Pumpkin and Hazelnut Soup

Moulin CastelaS

This soup uses no cream yet has a velvety texture. The hazelnuts add a rich, nutty flavour to warm your soul on cool summer evenings.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Lunch Dish, Starter Course

Cuisine French, Provencal

Servings 4 servings

Equipment

• vegetable peeler
• chef's knife (8-inch)
• stockpot with lid (8-quart)
• immersion blender

Ingredients

  

1x2x3x

• 500 g pumpkin see note
• 1 leek chopped
• salt
• 2 carrots peeled and sliced
• 2 cloves garlic
• 1 onion chopped
• 30 g hazelnuts roasted and chopped
• olive oil CastelineS L'Aglandau
• black olive oil CastelineS AOC Provence

Instructions

 

• Peel the pumpkin and cut it into large cubes.
• Sauté the onions in L'Aglandau olive oil.
• Add the garlic, carrots, leek, and pumpkin.
• Pour in as much water as the vegetables and leave to cook for 20 minutes.
• Season with salt and blend. Serve hot with a drizzle of l'Aglandau oil and a few chopped hazelnuts.

Notes

Domaine Castelas produces a range of olive oils at its mill at the base of Les Baux de Provence. You can order their oils and other products online if you live in France, Belgium, Germany, the Netherlands, or Luxembourg.

Potiron means pumpkin in French. Make this soup with your favourite squash or what is available. In the fall, squash is popular, appearing frequently on menus. There are a few common varieties:

• Courge: A large orange-fleshed pumpkin, typically sold by the slice.
• Butternut and Spaghetti are both common squash types in Provence.
• Potimarron (Red Kuri): a small squash with orange skin and flesh. The name combines potiron (pumpkin) and marron (chestnut).

Keyword Hazelnuts, Olive Oil, Pumpkin, Soup

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).