Pumpkin Velouté Soup Recipe
Creamy, comforting, and fast pumpkin soup perfect for cozy winter days.
Equipment
- 1 Immersion blender
Ingredients
- 750 grams pumpkin peeled, seeds removed, and cubed
- 2 medium potatoes peeled and cubed
- 2 garlic cloves crushed
- 1 onion roughly quartered
- 1.5 liters water
- 2 vegetable or chicken broth cubes
- 3 tbps olive oil extra virgin
- Salt and pepper to taste
Optional Garnishes / Extras
- Heavy cream or leftover béchamel sauce
- Grated parmesan cheese
- Crumbled feta
- Fried bacon or pancetta cubes
- Roasted bread with olive oil and oregano
Instructions
- Heat olive oil in a large pan and add crushed garlic.
- Let the oil infuse with flavor.
- Add the quartered onion and sauté briefly, just to release fragrance.
- Sprinkle with a little rosemary or herb of choice.
- Add the cubed pumpkin and potatoes, and let them roast in the pan for 5 minutes.
- Pour in water, add broth cubes, salt, and pepper. Bring to a boil and simmer until vegetables are tender.
- Let the mixture cool slightly, then blend with a hand immersion blender until completely smooth and velvety.
- Serve immediately, or dress with toppings: a spoon of béchamel, whipped cream, crumbled feta, fried bacon cubes, or a drizzle of olive oil. Roasted bread makes a perfect side.
Nutrition
Calories: 200kcal
Tried this recipe?Let us know how it was!
