Pumpkin Soupwith Cranberry Coulis


Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.


Pumpkin Soup

Two 1½ lb acorn squash or small round squash (optional for serving bowls)
3½ C pie pumpkin, diced
Pinch of ground cinnamon
4 tsp granulated sugar
½ tsp coarse salt
⅛ tsp coarse ground
black pepper
1 garlic clove
Pinch of clove powder
1 C white onion, peeled and chopped
4 Tbsp butter, unsalted
2 C vegetable stock
½ C water
1 Tbsp heavy cream to garnish (optional)
1 Tbsp black trumpet mushrooms to garnish (optional)

Cranberry Coulis

4 C cranberries
¾ C granulated sugar
1 Tbsp orange zest
½ C water



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Soup pot
  • Immersion blender
  • Blender
  • Fine mesh sieve
  • Seasoned skillet


Prepping time: 45 minutes / Cooking time: 25 minutes (excludes sous-vide cooking)


4 servings


For the Pumpkin Soup:

  1. Wash and clean the acorn squash. Cut and remove the top. Remove the seeds and pith to hollow out the squash and place aside covered with a damp paper towel until ready to serve.
  2. Cut the pumpkin in half and remove the seeds and pith. Slice again into wedges. Peel the pumpkin wedges and cut into ½-inch pieces. Place the pie pumpkin pieces and all other ingredients, except the heavy cream, vegetable stock, mushrooms, and water into a sous vide pouch and flatten contents into a single layer. Cook at 180°F (82°C) for 2 hours or until tender.
  3. Remove the pouch and set aside to cool for 10 minutes. Once cooled, pour into a medium soup pot over medium heat. Puree the pumpkin mixture with an immersion blender and slowly add the chicken broth and water until it reaches desired texture. Bring to a boil, then reduce heat and simmer for 10–15 minutes. Season with salt and pepper, if needed.

For the Cranberry Coulis:

  1. Place all ingredients in a sous-vide pouch and seal. Cook at 181°F (83°C) for 1 hour.
  2. Then place all contents from the pouch into a blender and blend for 30 seconds. Strain the coulis through a fine mesh and reserve the liquid for service.

To Serve:

In a seasoned skillet or pan, sauté the trumpet mushrooms with a pinch of salt and pepper over high heat for 5–7 minutes. Set aside to cool. Pour soup into the hollowed-out acorn squash. Garnish with mushrooms and drizzle with cream and cranberry coulis.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.

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