First courses
Pumpkin velouté
For 4: 800 g pumpkin, one onion, one potato and vegetable broth. 20 to 25 minutes cooking, then into the blender.
Method
- Sweat: the onion in olive oil, without browning.
- Cook: add the pumpkin and potato in pieces, cover with stock, cook for 20–25 minutes.
- Blend: until very smooth; adjust with a little stock.
- Finish: salt, pepper, a drizzle of olive oil and, if you like, a spoonful of cream and toasted seeds.
Minnelea products for this recipe
The preserves used in this recipe.
Do not drown the pumpkin: add the broth little by little. A drizzle of olive oil at the end changes everything, more than a knob of butter.