Creamy Pumpkin Velouté
A comforting and velvety soup that captures the essence of autumn flavors. Prepared in a flash with seasonal squash, it combines natural sweetness and creamy richness. The perfect balance between a simple recipe and gustatory sophistication.
🛒 Ingredients
4 servings
- 28.2 oz pumpkin or kabocha squash
- 2 medium potatoes
- 1 white onion
- 2.1 cups vegetable broth
- 7 fl oz heavy cream or crème fraîche
- 2 tbsp olive oil
- Salt and pepper to taste
- Nutmeg (optional)
- Fresh parsley for garnish
Watch the original video
Watch on TikTokDirections
- 1
Peel the pumpkin, remove the seeds, and cut the flesh into evenly sized cubes.
- 2
Peel the potatoes and cut them into similar cubes for even cooking.
- 3
Thinly slice the onion.
- 4
Heat the olive oil in a Dutch oven, then sauté the onion for 2-3 minutes until translucent.
- 5
Add the pumpkin and potatoes, mix well to coat with oil.
- 6
Pour in the hot vegetable broth, bring to a boil, then reduce heat.
- 7
Simmer for 20-25 minutes until the vegetables are tender.
- 8
Pour the heavy cream or crème fraîche into the Dutch oven.
- 9
Blend everything until a smooth and creamy texture is achieved.
- 10
Season with salt, pepper, and a pinch of nutmeg if desired.
- 11
Serve immediately hot, garnished with fresh parsley.
💡 Chef's Tip
For a lighter version, replace the heavy cream or crème fraîche with whole milk or Greek yogurt added after blending. You can also add crushed roasted chestnuts for more texture and richness.
