It’s Fall, and pumpkins are everywhere! But what can you make with them? While Americans would probably be quick to answer “pumpkin pie”, the French answer is likely to be “soup,” and more specifically “velouté,” a creamy soup. The great thing about a pumpkin velouté is that you can present it in the pumpkin. So fun, and it looks amazing! Perfect for a dinner party, or just trying to get kids excited to eat soup!
Recipe
I like this pumpkin velouté because it also includes carrots and potato to balance out the pumpkin. You can find it in French here.
| Servings | Prep Time |
| 4 | 30 minutes |
| Cook Time |
| 30 minutes |
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This delicious pumpkin velouté includes carrots and potato to balance out the pumpkin. I recommend serving it in the pumpkin for a beautiful presentation.
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- 35 ounces Pumpkin (1kg)
- 17 1/2 ounces Carrots (500g)
- 2 potatoes
- 1 clove garlic minced
- 1/2 yellow onion
- 2 cups milk (0.5 liter)
- 1 chicken bouillon cube
- 1 tablespoon olive oil
- 1 parsley for decoration
- salt as desired
- pepper as desired
- nutmeg as desired
- light cream optional, as desired
- Using a sharp knife, cut off the crown of the pumpkin.
- Using a large serving spoon, scoop out the seeds and fibers. (Tip: You can keep the seeds and roast them later on for a fun snack.)
- Using a knife or spoon, scrape the inside of the pumpkin to remove the bits of pumpkin you will use for the soup.
- Peel and cut in small slices the carrots and potatoes. Mince the onion and garlic.
- In a skillet with a tablespoon of olive oil, make the onion “sweat,” meaning the onion should become soft and translucent, but not brown. Stir from time to time. This should take about 5 minutes.
- Place the onion and all the vegetables in a big pot on the stove. Add the milk and bouillon. Season with salt, pepper and nutmeg, as desired. Cook on low heat for 30 minutes.
- Blend the soup with a blender (see recipe notes.) Add light cream if you would like (optional).Taste the soup and season again if needed.
- Optional: pour the soup into the pumpkin, and add parsley for decoration. I highly recommend doing this!
To blend the soup, you can either use an immersion blender, which allows you to blend the soup while it is still in the pot, or you can use a regular stand-alone blender. If using a regular blender, it is a good idea to fill less than halfway, remove your blender lid’s center insert, and hold a kitchen towel over the top. This will prevent any “explosions.”
Enjoy this velouté with a delicious homemade baguette on the side.
Bon Appétit!
French Mom
