French cuisine · Soups & Stews

Velouté de Potiron

Velvety pumpkin soup with crème fraîche and nutmeg.

Ingredients · for 4 servings

• 1 kg pumpkin
• 2 potatoes
• 1 onion
• 1 leek
• 800 ml vegetable stock
• 150 ml crème fraîche
• 40 g butter
• Nutmeg
• Pumpkin seeds
• Salt
• White pepper

Instructions

1. Sweat the onion and leek in butter until translucent.
2. Add the diced pumpkin and potato and sauté briefly.
3. Pour in the stock and simmer for 25 minutes until soft.
4. Blend very finely until the soup is velvety.
5. Stir in the crème fraîche, season with nutmeg, salt and pepper and serve with pumpkin seeds.