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! 

pumpkin velouté

 

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.

Print Recipe
Pump­kin Velouté
This deli­cious pump­kin velouté includes car­rots and pota­to to bal­ance out the pump­kin. I rec­om­mend serv­ing it in the pump­kin for a beau­ti­ful pre­sen­ta­tion.
pumpkin soup
Course Main Dish
Prep Time 30 min­utes
Cook Time 30 min­utes
Serv­ings
Ingre­di­ents
Course Main Dish
Prep Time 30 min­utes
Cook Time 30 min­utes
Serv­ings
Ingre­di­ents
pumpkin soup
Instruc­tions
  1. Using a sharp knife, cut off the crown of the pump­kin.
  2. 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.)
  3. Using a knife or spoon, scrape the inside of the pump­kin to remove the bits of pump­kin you will use for the soup.
    scrapping
  4. Peel and cut in small slices the car­rots and pota­toes. Mince the onion and gar­lic.
  5. 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.
  6. 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.
  7. 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.
  8. Option­al: pour the soup into the pump­kin, and add pars­ley for dec­o­ra­tion. I high­ly rec­om­mend doing this!
    pumpkin soup
Recipe Notes

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.”

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Enjoy this velouté with a deli­cious home­made baguette on the side.

Bon Appétit!

French Mom

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Recipe Name
Pump­kin Velouté
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