Soup Time

Soup Time

Image titleHi!

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”

Serves 4:

1 pumpkin (around 3 to 4 pounds)
3 small yellow potatoes
1 big yellow onion
2 Tbs concentrated chicken stock
½ C whipping cream
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 !!!!


For the fish, I recommend going for the sea bass for an extra special treat. The texture of the flesh is thick enough to cook in “Papillote” (in folded foil pouch) but, you can go also for salmon.
4 pieces of sea bass
4 pieces of aluminum foil
Olive oil, salt, pepper, fennel seed, cumin

On each foil, place the sea bass.  Add a drizzle of olive oil, salt, pepper, some fennel seeds, and the cumin.

Close the foil by folding the top, and then the 2 extremities. Make it hermetic.

Repeat for all of the portions.

Pre heat the oven at 425°F.

Place all the “Papillote” on a tray, and put in the oven for 15 to 18 minutes depending on the size of the sea bass. It will be the same amount of time for the salmon.

And then, serve the fish as a side with the Velouté.

Bon appétit!  

p.s. It's good to have a cozy dinner.  But, it's also good to have a cozy home to prepare this dinner in.  If you're looking for a new home, don't forget to contact the Hausman Team! ;)

Rachel Hausman Headshot
Phone: 847-217-3019
Dated: October 12th 2016
Views: 719
About Rachel: Rachel is a full time Real Estate professional dedicated to outstanding client service. She loves wo...

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