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Pumpkin velouté soup

Name: Pumpkin velouté soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: Française
Ingredients: 500 gr of butternut squash; 2 potatoes; 1 carrot; 125 g of butter; 1/2 liter of milk; 1 small pot of heavy cream; 1 small bunch of parsley; Salt, pepper

Guillaume | 23/02/2015 3754 vues

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15 min

Prep time

30 min

Cook time

Servings

Medium

Difficulty

45 min

Total time

Ingredients

500 gr of butternut squash
2 potatoes
1 carrot
125 g of butter
1/2 liter of milk
1 small pot of heavy cream
1 small bunch of parsley
Salt, pepper

Instructions

1

Peel the potatoes and carrot and cut them into thin slices.
2

Quarter the pumpkin, remove the stringy parts and seeds, and chop the flesh into small pieces.
3

Add the vegetables, 125 gr of butter in ½ liter of salted and peppered water with the bunch of tarragon, and simmer covered for 30 minutes.
4

Once the vegetables are cooked, blend everything to obtain a beautiful velvety consistency.
5

Pour the mixture back into the pot and add the milk and heavy cream, stirring for a few minutes on low heat.