Perfect for warming up when the days get shorter, this recipe captures all the spirit of fall. Easy to make, deliciously fragrant and very soft on the palate, it seduces as much by its low budget as by its great comforting power.
This pumpkin velouté with cream and chestnut pieces combines everything you would expect from a good fall soup : simple to prepare, fragrant and particularly economical. When the evenings get cooler and the kitchen becomes a refugethis recipe offers immediate comfort.
The pumpkin brings its slightly sweet sweetnessthe chestnuts give a soft and warm texture, the onion enhances the whole, while the crème fraîche ties everything together with a pleasant creaminess.
A pinch of nutmeg adds depth and some chervil stalks provide a fresh final touch. What appeals here is the simplicity: easy to find ingredientsquick preparation and a subtle and generous result.
It is served as a starter during a family meal, as a light dinner with some toast or in a large tureen when friends drop by unexpectedly. A recipe that will impress everyone for less than three euros, and that we happily repeat throughout the season without ever getting tired of it.
The list of ingredients
For four people :
- 1 kg of potimarron
- 10 cl of liquid cream
- 1 large potato
- 100 g cooked chestnuts
- 1 onion
- nutmeg
- 4 sprigs of parsley
- 1 tablespoon of olive oil
- Salt, pepper
The steps of the recipe
Start with cut the pumpkin quarter and remove the seeds. You can keep the skin, it becomes tender when cooked, but it is possible to peel it if you prefer a smoother texture. Then detail diced flesh. Peel the potato and cut it into cubes. Peel the onion then slice it finely. Heat the olive oil in a casserole dish over medium heat, add the onion and let it melt for a few minutes without coloring.
Add the pumpkin and the potato, then pour in about a liter of water, just enough to cover the pieces. Bring to the boil, lightly salt, then reduce the heat and cook gently for around twenty minutes, until the flesh is tender.
Then add the chestnuts, cream and a pinch of nutmeg. Season with pepper, then mix for a long time until you obtain a very velvety texture. Just simmer for a few moments before serving, then sprinkle with chopped parsley when preparing.
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