October is here, time for the fall colors to emerge (according to Mr. Autumn), decorate with pumpkins, and to get cozy at home with some soup. Pick up an extra pumpkin next time you’re out and check out this very simple, quick and delicious dinner that you can make in about 30 min! If you’re feeling like a soup won’t be enough to fill you up—you can prepare baked fish to accompany the soup.
Velouté de potimarron ---“Velvety pumpkin soup”
1 pumpkin (around 3 to 4 pounds) 3 small yellow potatoes 1 big yellow onion 2 Tbs concentrated chicken stock ½ C whipping cream Nutmeg Salt, pepper
Cut the pumpkin into big pieces, peel and dice it (not too small).
Same with the potatoes.
In a big pot, put together the diced pumpkin and potatoes, the chicken stock and fill up with water.
Boil it, and verify the cooking with a knife. The pumpkin will be cooked when the knife goes thru the pumpkin easily- but keep it a little firm.
In the meantime, chop the onions, and do a sauté with olive oil until they are a bit “gold/brown”. Keep on the side when it’s done.
Then, strain the pumpkin and the potatoes from the water. But, reserve the water and keep to the side. Strain the reserved water with a very fine strainer to remove some of the “string” from the pumpkin.
Place the pumpkin, potatoes and onion in a big pan, and mix with a hand blender.
Slowly add some of the cooking water and blend until the constancy is good for you.
When you have finished blending them, strain the preparation to another pot (or clean the first one) with a very fine strainer. Like this you will obtain a smooth texture.
Warm gently again the Velouté, add some salt, pepper and nutmeg pounder. Taste to adjust.
Finally, add 1/2 cup of whipping cream. Whisk and Voila !!!!
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