Cream of pumpkin soup with nutmeg
4
servings15
minutes30
minutes560
kcal45
minutesHere’s the recipe for a delicious squash velouté with nutmeg for 4 people. Comforting and creamy, this velouté is perfect for chilly evenings, with a touch of autumn in every spoonful!
Ingrédients
1 kg squash (butternut, pumpkin or butternut)
1 medium onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
750 ml vegetable stock (or chicken stock)
100 ml crème fraîche (or vegetable cream for a vegan version)
1/2 teaspoon grated nutmeg
Salt and pepper to taste
A few sprigs parsley or pumpkin seeds for garnish (optional)
Instructions
- Preparing the squash: Start by peeling the squash (if necessary) and removing the seeds. Cut the flesh into 2 cm cubes for easier cooking.
- Brown the onion and garlic: In a large saucepan or stockpot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3 minutes. Then add the minced garlic and cook for a further 1 minute, stirring to prevent burning.
- Cooking squash : Add the squash cubes to the pan and toss well to coat with oil. Pour in the vegetable stock and bring to the boil. Once boiling, reduce heat, cover and simmer for 20 to 25 minutes, or until squash is tender.
- Blend the velouté: Once the squash is cooked, remove the saucepan from the heat. Using an immersion blender (or a blender, proceed with caution), blend until smooth and velvety.
- Seasoning : Add the crème fraîche and mix well. Season to taste with nutmeg, salt and pepper. Return to low heat for 2-3 minutes to blend the flavors, without bringing to the boil.
- Serve Pour the velouté into bowls. Garnish with a little fresh parsley or pumpkin seeds for a touch of crunch and a pretty presentation.
This creamy, comforting squash soup with nutmeg is a real treat. Perfect as a starter or light main course, it’s also easy to adapt to your own tastes by adding other spices or herbs. Enjoy it piping hot for a dose of warmth and sweetness with every spoonful. Bon appétit!
