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Cream of pumpkin soup

Velouté de potimarron: a must-have recipe to warm up these icy winters!

Who hasn’t wanted to crawl under a comforter to soak up that deliciously hot soup? This pumpkin velouté is as delicious as it gets! A recipe based on simple, comforting and economical vegetables that is sure to delight all lovers of good food.

Give in to the temptation and enjoy this recipe with family and friends from the warmth of your sofa. A real delight that will keep you warm through many a freezing winter.

Une recette proposée par :

  • Emile Noël

  • Quantité

    4 people

  • Temps de préparation

    10 minutes

  • Temps de repos

    No

  • Temps de cuisson

    30 minutes

  • Temps total

    No

Liste des ingrédients

  • 2 pieces of pumpkin
  • 2 onions
  • 4 garlic cloves
  • 1 chicken stock cube
  • 20 cl whipping cream

Cream of pumpkin soup

La recette
– Sweat the chopped onions, crushed garlic and emptied, cubed (but not peeled) pumpkins in the oven at 180° on a baking sheet, without fat.
– Season with salt.
– Cook for 30 minutes.
– Pour the mixture into the bowl of a blender or food processor, add half a bunch of parsley and blend with the chicken stock.
– Finish your emulsion with the whipping cream.
– Before serving, bring to the boil in a saucepan.
– Arrange in soup bowls, then drizzle Emile Noël organic virgin flaxseed oil over the soup.
– Garnish with a few sprigs of parsley and pepper to taste.
Tip
The oil is perfect for adding a pretty decoration, and even more flavor, to a simple soup. To obtain beautiful pearls, put your oil in a bottle… All that’s left to do is draw the pattern.

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