Velouté de potiron
50 min304 kcal each
Silky autumn pumpkin soup with milk, cream and a grating of nutmeg.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Pumpkin or butternut squash, peeled1 kg
- Onion1 piece
- Floury potatoes200 g
- Butter30 g
- Whole milk300 ml
- Heavy cream100 ml
- Water700 ml
- Ground nutmeg¼ tsp
- Salt1½ tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 35 min- Cut the pumpkin and potato into chunks and slice the onion.
- Soften the onion in the butter for 5 minutes.
- Add the pumpkin, potato, water and salt, cover and simmer for 25 minutes, until everything is tender.
- Add the milk and blend until very smooth.
- Stir in the cream, season with nutmeg and pepper and reheat without boiling.
Nutrition
per servingCal
304
Protein
7.14g
Carbs
33g
Fat
18g
Of 14g of sugar per serving, 0g is added sugar.
Of 18g of fat per serving, 11g is saturated.
