Classic Pumpkin Velouté: the easy recipe

Preparation of the squash Peel the pumpkin, remove the seeds, and cut the flesh into pieces.

Preparation of vegetables Peel and slice the garlic and onions. In a pot, sauté the onions and garlic in oil for a few minutes, until the onions are translucent.

Cooking Add the pumpkin flesh, then water and salt (the pumpkin flesh contains water, so it is not necessary for the pieces to be covered by the cooking water, but you should stir one or two times during cooking). Bring to a boil, then reduce the heat and let cook until the pumpkin flesh is tender (about 20 minutes).

Finishing Reserve a portion of the cooking water and then blend finely. Add all or part of the reserved cooking water until the ideal consistency is achieved. Add the cream, a little nutmeg, and adjust the seasoning.