{"id":1835,"date":"2024-11-09T14:49:36","date_gmt":"2024-11-09T13:49:36","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/cream-of-pumpkin-soup-with-nutmeg\/"},"modified":"2025-01-22T18:21:23","modified_gmt":"2025-01-22T17:21:23","slug":"cream-of-pumpkin-soup-with-nutmeg","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/fast-and-healthy\/cream-of-pumpkin-soup-with-nutmeg\/","title":{"rendered":"Cream of pumpkin soup with nutmeg"},"content":{"rendered":"
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Cream of pumpkin soup with nutmeg<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Starter<\/mark><\/span>Cuisine: Healthy<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    560<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    45<\/p>minutes<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    Here’s the recipe for a delicious squash velout\u00e9 with nutmeg for 4 people. Comforting and creamy, this velout\u00e9 is perfect for chilly evenings, with a touch of autumn in every spoonful!<\/strong><\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> kg<\/span> squash (butternut, pumpkin or butternut)<\/span><\/p><\/li>

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      1<\/span> medium<\/span> onion, finely chopped<\/span><\/p><\/li>

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      1<\/span> clove<\/span> garlic, minced<\/span><\/p><\/li>

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      2<\/span> tablespoons<\/span> olive oil<\/span><\/p><\/li>

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      750<\/span> ml<\/span> vegetable stock (or chicken stock)<\/span><\/p><\/li>

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      100<\/span> ml<\/span> cr\u00e8me fra\u00eeche (or vegetable cream for a vegan version)<\/span><\/p><\/li>

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      1\/2<\/span> teaspoon<\/span> grated nutmeg<\/span><\/p><\/li>

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      Salt and pepper to taste<\/span><\/p><\/li>

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      A few<\/span> sprigs<\/span> parsley or pumpkin seeds for garnish (optional)<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Preparing the squash:<\/strong> Start by peeling the squash (if necessary) and removing the seeds. Cut the flesh into 2 cm cubes for easier cooking.<\/li>
      • Brown the onion and garlic: <\/strong>In a large saucepan or stockpot, heat the olive oil over medium heat. Add the onion and saut\u00e9 until translucent, about 3 minutes. Then add the minced garlic and cook for a further 1 minute, stirring to prevent burning.<\/li>
      • Cooking squash :<\/strong> 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.<\/li>
      • Blend the velout\u00e9: <\/strong>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.<\/li>
      • Seasoning : <\/strong>Add the cr\u00e8me fra\u00eeche 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.<\/li>
      • Serve<\/strong> Pour the velout\u00e9 into bowls. Garnish with a little fresh parsley or pumpkin seeds for a touch of crunch and a pretty presentation.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t