Creamy Pumpkin Velouté Soup

Creamy Pumpkin Velouté Soup

45 mins
easy
4 servings

A smooth and flavorful pumpkin soup, perfect for a cozy autumn evening. This recipe is easy to follow and yields a delicious, healthy meal.

AutumnPumpkinSoup

Equipment Needed

  • Immersion Blender
  • Large Pot

Ingredients

  • 750.00 gPumpkin(Peeled, seeded, and cubed)
  • 0.50 mediumOnion(Finely chopped)
  • 200.00 gPotatoes(Peeled and cubed)
  • 500.00 mlVegetable Broth(Low-sodium preferred)
  • 30.00 gOlive Oil(Extra virgin)
  • 10.00 gButter(Unsalted)
  • 2.00 pinchesSalt(To taste)

Instructions

1

Sauté the chopped onion in olive oil until softened, about 3 minutes.

Estimated time: 3 minutes

2

Add the cubed pumpkin and cook for 1 minute, stirring occasionally.

Estimated time: 1 minutes

3

Add the cubed potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.

Estimated time: 20 minutes

4

Using an immersion blender, blend the soup until smooth and creamy.

Estimated time: 2 minutes

5

Stir in the butter and season with salt to taste.

Estimated time: 1 minutes

6

Serve hot, garnished with a sprinkle of fresh herbs (optional).

Estimated time: 1 minutes

7

Pair with crusty bread for dipping.

Estimated time: 1 minutes

8

For a richer flavor, roast the pumpkin for 15 minutes before adding it to the soup.

Estimated time: 15 minutes

9

Add a splash of cream or coconut milk for extra creaminess.

Estimated time: 1 minutes

10

Garnish with toasted pumpkin seeds for added texture and nutrients.

Estimated time: 1 minutes