French-Style Pumpkin Soup with White Kampot Pepper

French-Style Pumpkin Soup with White Kampot Pepper

Warm, velvety, and delicately spiced — this classic French-inspired pumpkin soup is elevated with a finishing touch of White Kampot Pepper. Unlike black pepper, white Kampot pepper brings a soft savoury depth with floral and slightly salty undertones, making it the perfect companion to creamy autumn soups.

Ingredients (Serves 4)

  • 4 cups (about 600 g) pumpkin or butternut squash, peeled and cubed
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp butter (or olive oil)
  • 3 cups vegetable or chicken stock
  • ½ cup heavy cream (or coconut milk for dairy-free option)
  • ½ tsp White Kampot Pepper, freshly ground
  • Salt to taste
  • Optional garnish: toasted pumpkin seeds, extra drizzle of cream, fresh thyme

Instructions

  1. Sauté the aromatics.
    In a large pot, melt the butter over medium heat. Add chopped onion and garlic, cooking until soft and fragrant (about 3–4 minutes).
  2. Add the pumpkin.
    Stir in the pumpkin cubes and cook for another 2–3 minutes, allowing them to lightly caramelize.
  3. Pour in the stock.
    Add vegetable or chicken broth, bring to a boil, then reduce heat and let simmer for 15–20 minutes, until pumpkin is tender.
  4. Blend until smooth.
    Wait until the pumpkin soup temperature cooled down. Then, use an immersion blender or transfer to a countertop blender and purée until silky. 
  5. Finish with cream and pepper.
    Reheat the mixture and stir in the cream and season with salt and freshly ground White Kampot Pepper. Taste and adjust — add more pepper for a bolder floral kick.

Serving Suggestion

Ladle into warm bowls, drizzle with extra cream, and top with pumpkin seeds or thyme sprigs. Just before serving, add another twist of Red Kampot Pepper — its savoury elegance blooms beautifully against the sweetness of the pumpkin.

Why White Kampot Pepper?

Unlike standard white pepper, Kampot’s sun-dried white variety retains a subtle aromatic complexity — think sea breeze, jasmine, and gentle salinity. It doesn’t overpower but enhances, adding refinement rather than heat.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio.

Photography by Monika Grabkowska via Unsplash

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