Pumpkin velouté soup

Крем супа от тиква1 1024x682 Pumpkin velouté soup

Pumpkin velouté soup


400 g sweet pumpkin

1 carrot

2 potatoes

1 handful of oat flakes

½ teaspoon of dried celery, dill, parsley and shallots

1 pinch of nutmeg

½ teaspoon galangal powder (or ginger)

Salt and pepper

Grapeseed oil and ghee (or other oil and butter)


Sundried tomatoes, cheese and nuts


Peel and chop the pumpkin, carrots and potatoes. Plunge them into a pan of boiling water (about 1 ½ L). Season the soup with the spices and simmer over low heat for 20 minutes.

When the vegetables are cooked, add 1 handful of oat flakes (to thicken). Allow 10 minutes longer on fire. Enhance the flavor of the soup with some oil and butter. Mix everything together until smooth and sprinkle with freshly ground black pepper.

Serve the pumpkin soup hot, garnished with a few slices of sundried tomatoes, crushed nuts or cubes of cheese.

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