Soup
Pumpkin velouté
- Preparation time
- 30 min
- Servings
- serves 4
Ingredients
serves 4
- Onion — to buy1
- Pumpkin — to buy800 g
- Stock — to buy1 L
- Cream — to buy150 ml
Preparation
Fry the sliced onion in a pot with a little butter over low heat, until translucent without browning, about 5 minutes.
Add the pumpkin cut into chunks and cover with stock.
Bring to a boil then simmer for 20 minutes, covered, until the pumpkin mashes easily with a fork.
Blend with an immersion blender until smooth and velvety.
Off the heat, stir in the cream, adjust the seasoning with salt and pepper, and serve piping hot.