Velouté de potiron

Name: Velouté de potiron (Pumpkin soup)
Yield: For 4
Cuisine: French
Ingredients: 2 smallish potatoes (about 100 g) peeled and cut into chunks; 500 g pumpkin, peeled and cut into chunks; Salt and freshly ground black pepper; 1 tart apple (Granny Smith); A good pinch each of cumin, nutmeg and cinnamon (all ground); 150-200 ml single cream; 1 garlic clove, crushed

Pumpkin soup

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Pumpkin is a tremendously popular vegetable in France. Pumpkin purée mixed with potatoes is a very common alternative to plain mashed potatoes come the autumn.

Ingredients

500 g pumpkin, peeled and cut into chunks
2 smallish potatoes (about 100 g)

Europe
France
Soup
Vegetarian
Gluten-free
Mediterranean
Autumn

Method

Put the pumpkin, potatoes and garlic into a pan with about 750 ml boiling water. Bring to the boil, cover and simmer for about 30 minutes.

Put the soup into a blender and liquidise. Add the cream (adjust quantity according to taste and thickness) and spices and season with salt and pepper. Add a little water if it is too thick.

Grate the apple into the soup just before serving.<