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Le Chaudron recipe
Velouté de potiron
Creamy pumpkin soup
⏱ 35 minServes 4Easy170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)pumpkin
1onion
1medium potato
2 tbspolive oil
800 ml (3⅓ cups)vegetable stock
50 g (2 oz)plain yogurt
1 pinchnutmeg
- 800 g (28 oz) pumpkin
- 1 onion
- 1 medium potato
- 2 tbsp olive oil
- 800 ml (3⅓ cups) vegetable stock
- 50 g (2 oz) plain yogurt
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pumpkin and potato and cut into even cubes.
- Slice the onion and sweat it in the hot olive oil for a few minutes until soft and translucent.
- Add the pumpkin and potato and cover completely with hot vegetable stock.
- Simmer over medium heat about 25 min, until the vegetables are completely tender.
- Blend thoroughly with an immersion blender until smooth, adjusting the texture with a little stock if needed.
- Off the heat, stir in the yogurt and nutmeg, adjust the seasoning and serve hot.
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