Velouté de Potiron – Cream of Pumpkin Soup

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 700 g Hokkaido squash and 2 carrots and chop 1 onion. Sweat in 1 tbsp olive oil for 5 minutes.

   5:00
2. 2

   Pour in 800 ml vegetable stock, cover and simmer for 18 minutes until the vegetables are tender.

   18:00
3. 3

   Blend the soup until smooth with a stick blender and stir in 60 g half-fat crème fraîche.

4. 4

   Season to taste with salt, pepper and a pinch of nutmeg and serve hot.