Total Time35mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Cleaned pumpkin600 g
Medium potato150 g
Small onion1
Vegetable stock700 ml
Extra virgin olive oil2 tbsp
Salt
Pepper
Nutmeg
Cooking cream2 tbsp
Instructions
1
Cut the pumpkin, potato, and onion into pieces.
2
In a pot, sauté the vegetables with the extra virgin olive oil for a few minutes.
3
Add the hot vegetable stock, a pinch of salt, pepper, and a sprinkle of nutmeg.
4
Cook over medium heat for about 25 minutes, until the vegetables are soft.
5
Blend everything with a hand blender until smooth.
6
Add the cooking cream (if desired) and mix well.
7
Serve the velouté hot, perhaps with some croutons.