Easy recipe for pumpkin velouté: a creamy autumn delight.

Pumpkin soup. An autumn soup that warms everyone up.

1 - Ingredients for 4 people.

• 1 medium-sized pumpkin (about 1 kg)

• 1 onion

• 2 garlic cloves

• 2 tablespoons olive oil

• 1 liter vegetable stock

• 20 cl crème fraîche

• salt and freshly ground pepper

• A pinch of grated nutmeg

• A few pumpkin seeds for decoration (optional)

2 - Preparation and cooking times.

• Preparation: 15 minutes

• Cooking time: 30 minutes

• Total time: 45 minutes

3 - Detailed instructions.

Wash the pumpkin thoroughly. Cut it in half, remove the seeds and cut the flesh into 2 cm cubes. There's no need to peel the pumpkin, as the skin is edible and blends perfectly.

Peel and chop the onion. Peel and crush the garlic cloves.

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and crushed garlic. Sauté for 2-3 minutes until translucent and fragrant.

Add the pumpkin cubes to the pan. Stir well to coat with oil and cook for 5 minutes, stirring regularly.

Pour the vegetable stock into the pan. The liquid should just cover the vegetables. Bring to the boil, then reduce the heat and simmer, covered, for about 20 minutes, or until the pumpkin is tender (you can check this by poking it with the tip of a knife).

Once the pumpkin is cooked, remove the pan from the heat. Using an immersion blender, blend the contents of the pan until smooth and creamy. If you don't have an immersion blender, you can use a conventional blender, blending in small batches.

Add the crème fraîche and mix well. Season to taste with salt, pepper and grated nutmeg. If the velouté seems too thick, you can add a little stock or hot water to adjust the consistency.

Return the saucepan to a low heat and heat for a few minutes, stirring regularly.

4 - Tips for presentation and tasting.

Serve your pumpkin velouté piping hot in pre-warmed bowls. For a touch of refinement, you can add a drizzle of crème fraîche and sprinkle a few roasted pumpkin seeds on top. Serve with toasted bread croutons or small pieces of nut bread for added crunch.

This velouté is best eaten immediately after preparation, but can also be stored in the refrigerator for 2-3 days. Reheat gently on the stove, adding a little stock if necessary to achieve the desired consistency.

5 - Variations and tips.

Vegetarian and vegan version.

This recipe is naturally vegetarian. For a vegan version, simply replace the crème fraîche with soy or coconut cream. The result is a velouté that's just as smooth and tasty.

Add toppings.

For more variety, try these tasty toppings:

• Grilled bacon for meat lovers

• Garlic croutons for a gourmet crunch

• Vegetable chips (parsnips, beet) for a colorful touch

• A drizzle of hazelnut oil for extra autumnal flavor

• Spice variations

• Experiment with different spices to create new flavors:

• Add a teaspoon of curry powder for an exotic touch

• Add a little ground cumin for an oriental note

Try grated fresh ginger for a kick of flavor

6 - Approximate nutritional values (per serving).

• Calories: 250 kcal

• Protein: 5 g

• Carbohydrates: 20 g

• Fat: 18 g

• Fiber: 4 g

Pumpkin is an excellent source of vitamin A, vitamin C and fiber. It is also rich in antioxidants, making it a healthy food.

7 - FAQ about pumpkin velouté.

• Q1: Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is an excellent alternative to pumpkin. It makes an equally delicious velouté, with a slightly smoother texture and a slightly sweeter flavor. The preparation is the same, but you'll need to peel the butternut squash, unlike the pumpkin.

• Q2: How do I choose a good pumpkin?

Choose a pumpkin with a smooth skin, free from blemishes and mould. It should be heavy for its size and have a uniform bright orange color. A quality pumpkin will also have a firm, dry stem.

• Q3: Can pumpkin velouté be frozen?

Yes, this velouté freezes very well. Allow to cool completely, then place in airtight containers or freezer bags. It will keep for up to 3 months in the freezer. To defrost, place it in the fridge the day before, and reheat gently on the stove, stirring regularly.

• Q4: How can I make my pumpkin velouté lighter?

For a lighter version, you can replace some of the crème fraîche with 0% fromage frais or Greek yoghurt. You can also use vegetable milk (almond, oat) instead of part of the stock for a creamy texture with less fat.

• Q5: What if my velouté is too thick or too runny?

If your velouté is too thick, gradually add broth or hot water while stirring until you reach the desired consistency. If it's too liquid, simmer uncovered for a few more minutes to reduce and thicken.

8 - The benefits of pumpkin.

Not only is pumpkin delicious, it's also excellent for your health. Here are just a few of its benefits:

• Rich in beta-carotene: Pumpkin is an excellent source of beta-carotene, a precursor of vitamin A, essential for eye and immune system health.

• Low in calories: At just 45 calories per 100g, pumpkin is perfect for balanced diets.

• Source of fiber: Pumpkin fiber promotes good digestion and contributes to a feeling of satiety.

• Antioxidants: Pumpkin contains antioxidants that help fight oxidative stress and chronic disease.

• Essential minerals: Rich in potassium, important for heart health, and iron, necessary for oxygen transport in the body.

9 - Conclusion.

Pumpkin velouté is much more than just a soup. It's a true ode to autumn, a dish that warms both body and soul. Its simple preparation makes it a must for cool evenings, while its versatility means it can be reinvented endlessly. Whether enjoyed plain, with creative garnishes, or in one of its many variations, this velouté is sure to win over the taste buds of the whole family.

Don't hesitate to share your own tips and variations in the comments below. And if you like this recipe, share it with your friends and family so they can enjoy this autumnal delight too!

Bon appétit and happy squash season to all!

If you like this article, don't hesitate to read the one on the benefits of "Sweet Potato": Click Here

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