Velouté de potiron (cream of pumpkin soup)

Name: Velouté de potiron (cream of pumpkin soup)
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg pumpkin (kabocha or butternut), peeled and diced; 1 medium onion, chopped; 1 medium potato, diced; 30 g butter; 1 clove garlic; 800 ml vegetable or chicken stock; 150 ml double cream; pinch of nutmeg; salt, freshly ground pepper; toasted pumpkin seeds, cream and parsley to garnish

Time: 45 min4 servingsapprox. 230 kcal / serving (estimated)approx. 5 g protein / serving

Velouté de potiron is the silky, orange cream soup of the French autumn kitchen: the sweetness of pumpkin, the richness of butter and the gentle warmth of nutmeg. “Velouté” means velvety: the soup earns it by being blended very fine and smooth.

Velouté de potiron (cream of pumpkin soup) (illustration)

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Method

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Melt the butter in a large heavy pot over medium heat and cook the onion for 5–6 minutes until translucent, without colouring.
Add the garlic, then after 1 minute the pumpkin and potato, and cook for 3–4 minutes.
Pour in the stock, season with salt and bring to the boil.
Simmer covered over low heat for 20–25 minutes until the vegetables are completely tender.
Blend with a stick blender until silky, stir in the cream and blend once more.
Season with nutmeg, salt and pepper; thin with a little stock if too thick; garnish with pumpkin seeds and cream and serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The potato gives body, so less cream is enough.
Do not let the onion brown, so the soup stays sweet and clean.
From roasted pumpkin the flavour is more intense and caramelly: roast at 200 °C for 30 minutes.
Keeps in the fridge for 4 days and freezes (without cream).

Frequently asked questions

Is it vegan?

With oil and coconut milk, yes.

Which pumpkin is best?

Hokkaido (can be cooked with its skin), butternut or pumpkin.

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