French

Veloute de Potiron (Creamy Pumpkin Soup)

Name: Veloute de Potiron (Creamy Pumpkin Soup)
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups pumpkin, peeled and cubed; 1 onion; 2 garlic cloves; 4 cups vegetable broth; 1 tbsp olive oil; 3 tbsp creme fraiche; 1/4 tsp ground nutmeg; 1 tsp salt; 1/4 tsp black pepper

Julien B. @julien_b

Veloute de Potiron (Creamy Pumpkin Soup) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Easy Low carb Vegetarian Pescatarian Halal Gluten free

Ingredients

Serves

The quantities follow this count.

6 cups pumpkin, peeled and cubed
1 onion
2 garlic cloves
4 cups vegetable broth
1 tbsp olive oil
3 tbsp creme fraiche
1/4 tsp ground nutmeg
1 tsp salt
1/4 tsp black pepper

How to cook it

Heat the olive oil in a large pot and cook the chopped onion and garlic over medium heat until soft, about 5 minutes.
Add the cubed pumpkin and the vegetable broth, bring to a boil, then lower the heat and simmer for 20 minutes, until the pumpkin is completely tender.
Blend the soup directly in the pot with an immersion blender, or in batches in a stand blender, until perfectly smooth.
Stir in the nutmeg and season with the salt and pepper.
Ladle into bowls and swirl a spoonful of creme fraiche into each one before serving hot.

Watch how to cook Veloute de Potiron (Creamy Pumpkin Soup)

Someone making it start to finish, so you can see what the steps look like.

Le velouté de potiron - Recette facile, simple & excellent - HD Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Veloute de Potiron (Creamy Pumpkin Soup), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Veloute de Potiron (Creamy Pumpkin Soup) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Veloute de Potiron (Creamy Pumpkin Soup)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 130 kcal
Protein: 2 g
Carbs: 14 g
Fat: 7 g
Fiber: 1 g
Sugar: 6 g
Sodium: 880 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Veloute de Potiron (Creamy Pumpkin Soup) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner. It is at its best in the fall, which is when what goes into it is worth buying.