Pumpkin Soup with Deep-Fried Eggs

My sister and husband have a house in the Languedoc region of Southern France that they go to every year. For a little “jet lag” break, they fly in to Nice and enjoy that beautiful city for a few days. And of course they have favorite restaurants that they frequent annually. Like a good sister, she sends me photos of menus and the dishes they order.

Most recently, she sent me these two photos of an appetizer consisting of squash soup served with deep-fried eggs.

I was so enamored with the idea of this dish and couldn’t wait to attempt it. I decided to make a pumpkin and white bean soup, and deep-fry a soft-boiled egg.

I googled just to see if I could find anything similar, and I only found a Chinese recipe of a zucchini soup with a poached egg. My sister did feel that this was a specialty of the restaurant, and she’s probably right!

If anyone happens to be in Nice and wants a wonderful dining experience, my sister would definitely recommend the restaurant where she enjoyed the unique appetizer and other great dishes – Bistrot Marin.

Pumpkin Soup with Deep-Fried Eggs

Soup:
3 tablespoons butter
1 small onion, coarsely chopped
1/2 cup chicken broth
1 – 15 ounce can pumpkin purée
1 – 15.8 ounce can Great Northern beans, well drained
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup heavy cream

Eggs:
2 eggs
Small amount of oil
Fine cornmeal or flour

For garnish: Some parsley sprigs

For the soup, heat the butter in a medium saucepan until lightly browned. Add the onion and sauté over medium heat until soft, about 6 minutes. Then add the broth, purée, beans, and seasoning.

Heat the soup mixture until it just simmers, then set aside to cool slightly. Pour the soup mixture into a blender jar, add the cream, and blend until smooth. It’s your choice how creamy you want your soup.

Return to the saucepan and set over the lowest heat to stay warm.

For the eggs, boil the eggs until they are soft-boiled, no more than 5 minutes, or use an electric egg cooker. When cooked, plunge them into some icy water. After about 5 minutes, remove them from the water and peel gently.

Bring a small saucepan of oil to a simmer on the stove, at about 375 degrees, deep enough for both eggs.

Lightly oil the eggs, then place them in a bowl of cornmeal. Gently coat the eggs as even as possible. I used a very finely ground cornmeal called Fubá.

Add the eggs carefully to the oil and cook, submerged, for no more than 30 seconds. Place on a paper towel.

Ladle the soup into 2 serving bowls. Place an egg in each bowl and slice through both eggs to open.

Garnish the soup with the parsley sprigs.

This soup with the deep-fried egg was outstanding. All of the flavors were subtle, but they all worked well together. You could definitely taste the egg.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

54 Comments

  1. angiesrecipes January 25, 2024 at 6:14 AM - Reply

    Love the idea of topping the soup with a fried egg.

    • Chef Mimi January 25, 2024 at 7:49 AM - Reply

      It’s so unique, isn’t it?!

  2. Bernadette January 25, 2024 at 7:09 AM - Reply

    WOW!

    • Chef Mimi January 25, 2024 at 7:50 AM - Reply

      I know!

  3. Dorothy's New Vintage Kitchen January 25, 2024 at 7:15 AM - Reply

    What an unusual recipe Mimi! And it is a delightful idea for any thick soup, or even a stew. Great job duplicating it.

    • Chef Mimi January 25, 2024 at 7:50 AM - Reply

      Her soup that she had in maybe June was thinner, but since I made mine in the winter, I kept it thick. Either one works I imagine.

      • Dorothy's New Vintage Kitchen January 25, 2024 at 12:28 PM

        I prefer those soups a little thinner, but when it is blustery cold outside, the thicker the better!

      • Chef Mimi January 25, 2024 at 3:04 PM

        Agree!

  4. Travel Gourmet January 25, 2024 at 8:33 AM - Reply

    What a fantastic recipe! Love it.

    • Chef Mimi January 25, 2024 at 9:12 AM - Reply

      Thanks, Kay! It’s really unique!

  5. Frank | Memorie di Angelina January 25, 2024 at 9:54 AM - Reply

    How interesting. Looks kind of like the egg you get in ramen–which I love–only deep fried. And you know I love anything if it’s fried.

    • Chef Mimi January 25, 2024 at 3:03 PM - Reply

      Well I’m not that familiar with ramen. Is it a whole, cooked egg? Now I have to go have ramen!

  6. Molly P January 25, 2024 at 9:58 AM - Reply

    This is so interesting! I don’t think I’ve ever seen a deep-fried egg before! I bet the combination with the soup is just fantastic.

    • Chef Mimi January 25, 2024 at 3:04 PM - Reply

      It really is a great combination, although it appears like it could be minimal. Somehow, it works!

  7. Raymund January 25, 2024 at 3:38 PM - Reply

    This recipe is a delightful fusion of autumnal comfort and French culinary surprise! Your sister’s photos sparked the perfect inspiration, and your adaptation with white beans and soft-boiled eggs sounds absolutely delicious. The subtle flavors melding together with the creamy soup and the burst of yolk from the egg is a culinary adventure I’d love to embark on.

    • Chef Mimi January 25, 2024 at 3:54 PM - Reply

      Try it! It was fun figuring out the egg. I thought I’d have to eat a lot of eggs, but my technique worked on the first attempt!

  8. sherry January 25, 2024 at 4:47 PM - Reply

    this is a very interesting recipe Mimi. Looks really good too. Not easy to find tinned pumpkin here! I like to roast pumpkin in its skin in the oven, then you just scrape out the cooked flesh. very easy to do!

  9. Charlie DeSando January 25, 2024 at 4:51 PM - Reply

    that is pretty cool looking. Nice job

  10. Ronit Penso Tasty Eats January 25, 2024 at 4:51 PM - Reply

    Pumpkin and white beans – that’s a combination I didn’t think about! I like that it thickens the soup without using flour. The addition of the deep fried egg is brilliant, and the bright color will warm up anyone on a cold day! :)

    • Chef Mimi January 26, 2024 at 8:35 AM - Reply

      Back when I cooked a lot more for my family, I made lots of soups. I used tofu and white beans as alternatives to cream. They both work so well! The deep-fried egg was really fun!

  11. Healthy World Cuisine January 25, 2024 at 6:47 PM - Reply

    This has cozy written all over it. Love pumpkin soup but then with the addition of the beans and then that deep fried soft egg yolk- its over the top. We could eat this every day.

    • Chef Mimi January 26, 2024 at 8:36 AM - Reply

      And it actually tasted so good. I left the soup plain, except for some white pepper, which I can rarely resist.

  12. Tandy I Lavender and Lime January 25, 2024 at 9:40 PM - Reply

    Now, this is something my Dave would not eat. He is not a fan of pumpkin. I like the deep fried egg concept.

    • Chef Mimi January 26, 2024 at 8:36 AM - Reply

      You could use a butternut squash purée. Same thing.

  13. Debra January 25, 2024 at 10:07 PM - Reply

    Wow! The addition of deep-fried eggs is really unusual, or at least not something I’ve seen before. It sounds delicious. I can’t decide if it’s a homey comfort food or quite elegant, but I think that it’s not so easily classified adds to the interest. What a great offering, Mimi. ❤️

    • Chef Mimi January 26, 2024 at 8:38 AM - Reply

      Thanks, if was really fun to try. My sister’s soup was much thinner because it was summer in Nice, but I kept it thick for this time of year.Very good!

  14. Ron January 26, 2024 at 12:38 AM - Reply

    Mimi, I love the way you fearlessly tackle a recipe concept and then share it with us.
    Deep fried soft boiled egg in itself is intriguing, then top a lovely soup with it and it looks to be a heavenly dish.

    • Chef Mimi January 26, 2024 at 8:38 AM - Reply

      Thanks, Ron! That’s very sweet! You just won’t catch me decorating cakes!!!

  15. Hannah Kaminsky January 26, 2024 at 3:11 PM - Reply

    What an unexpected extravagance to really elevate the humble soup! I’ve been craving all things stewed and fried lately as a source of comfort, but this is the first dish I’ve seen that checks both boxes at once.

    • Chef Mimi January 26, 2024 at 4:34 PM - Reply

      Well thanks Hannah! Too bad you don’t eat eggs! I love adding white beans to soup for thickening purposes. I used to use tofu a lot as well. With no kids at home, I don’t do the same type or amount of cooking that I used to!

  16. Jeff the Chef January 27, 2024 at 9:15 AM - Reply

    I’ve never had a deep-fried egg! Sounds very interesting. Thanks!

    • Chef Mimi January 27, 2024 at 2:20 PM - Reply

      You’ll have to try one just for fun!!!

  17. Karen (Back Road Journal) January 27, 2024 at 1:29 PM - Reply

    With your sister suppling the inspiration and then you adapting the creations, there is no telling how many delicious meals you will be enjoying. Love how you tackled the fried egg, great job.

    • Chef Mimi January 27, 2024 at 2:21 PM - Reply

      Thanks, Karen! It was really fun.

  18. Ann Coleman January 27, 2024 at 1:45 PM - Reply

    That sounds intriguing! I would never have thought to deep fry and egg, but I can see how it would be tasty paired with the right soup. Thanks for sharing!!!

    • Chef Mimi January 27, 2024 at 2:21 PM - Reply

      Well me neither. I hardly deep fry anything at all for that matter, but my brain would go to egg rolls, not eggs!

  19. David Scott Allen January 27, 2024 at 2:01 PM - Reply

    This is a gorgeous recipe and I really appreciate the visuals for the egg — that has me drooling! Think of all the applications! Thanks, Mimi

  20. paulineandneil3147 January 28, 2024 at 1:32 AM - Reply

    How lovely this dish looks Mimi. I just want to deep fry an egg now. I’m sure it was all delicious. I love the presentation of all the Nice dishes, so French.

    • Chef Mimi January 28, 2024 at 8:52 AM - Reply

      Definitely fresh! And lovely. Makes me want to book a ticket!

  21. Frank | Memorie di Angelina January 28, 2024 at 7:21 AM - Reply

    PS: Yes, ramen has whole cooked egg (sometimes). If you haven’t had it before you’ve been missing a real treat.

    • Chef Mimi January 28, 2024 at 8:58 AM - Reply

      The biggest problem is where I live there are no real Asian restaurants. It’s the only reason I wish we still lived in a big city. We don’t have any ethnic areas where we can go get pho or curry or anything. When we travel we don’t usually end up at a ramen place. We were in japan last year but we had a wagyu-heavy diet there! I guess I’ll have to make it at home.

  22. Velva January 28, 2024 at 7:49 AM - Reply

    Chef Mimi, I think this is a lovely soup. The fried egg reminds me of a Scotch egg. I was wondering how they deep fried eggs, now I know, they soft boil them first!
    Part of they year in France is divine!

    Velva

    • Chef Mimi January 28, 2024 at 8:59 AM - Reply

      Well, I’m not sure it’s THE way to deep fry an egg, it’s the only way I could figure out how to do it!

  23. spicedblog January 29, 2024 at 6:55 AM - Reply

    Interesting! I’ve never heard of deep-fried eggs before, but I can absolutely see how it would work well in this creamy soup recipe. This is cold weather comfort food at its best. And that’s awesome that your sister sends you photos…although they would just make me want to hop on a plane and head to France!

    • Chef Mimi January 30, 2024 at 8:54 AM - Reply

      Well, they do that definitely! I absolutely adore France, and the food. This soup was really intriguing. And good!

  24. Elena Bourke January 29, 2024 at 10:11 PM - Reply

    VERY cool. I’d never heard of frying an egg that way. I love it and will try it.

    • Chef Mimi January 30, 2024 at 8:55 AM - Reply

      It’s so unique, isn’t it?! I thought about a raw egg, but wasn’t sure what kind of blobby shape it would end up after deep frying!

  25. Anonymous January 30, 2024 at 6:02 AM - Reply

    Deep fried eggs are a holiday staple in Sri Lanka and I grew up with them adorning a plate of chicken curry, mango chutney, lentils, and yellow rice. But, I haven’t ever had them in a soup and now am so curious to try. Beautiful dish!

  26. Shashi January 30, 2024 at 6:02 AM - Reply

    Deep fried eggs are a holiday staple in Sri Lanka and I grew up with them adorning a plate of chicken curry, mango chutney, lentils, and yellow rice. But, I haven’t ever had them in a soup and now am so curious to try. Beautiful soup dish!

    • Chef Mimi January 30, 2024 at 8:56 AM - Reply

      Oh that’s fascinating!!! Did they look the same? I know nothing about Sri Lankan cuisine but I’ll have to look into it!

  27. terrie gura January 30, 2024 at 2:53 PM - Reply

    Even beyond how delicious this sounds, I love the color of this dish! It’s sunny and warm, just what we need in the waning days of this gray January!

    • Chef Mimi January 30, 2024 at 3:01 PM - Reply

      Ha! It does look sunny! It was great last month, when I actually made it, but I can see it thinned out, for serving in the warm months. I’m sure it was a brothy soup.

  28. Liz @ spades, spatulas, and spoons February 1, 2024 at 8:31 PM - Reply

    It isn’t often that I encounter something so different and intriguing. Wow!!! I am not sure anyone else in my family would enjoy this but I would love a bowl all to myself. How was it received in your household? What a wonderful idea for garnishing any soup. Thank you.

    • Chef Mimi February 3, 2024 at 11:22 AM - Reply

      My household is one guy – my picky husband. He ate the soup without the egg. No idea why. I thought it was really incredible!

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