Nutrition Facts
4 servings
4
Creamy Pumpkin Soup in a Blender
Discover my delightful recipe for pumpkin velouté, ideal for warming you up in winter. This recipe, perfect for a warm appetizer, will delight the taste buds of both young and old!
Ingredients
2 Potato
800 Hokkaido squash
1 Shallot
5 Fresh cream
2 Olive oil
1 Vegetable broth
Salt
Pepper
Directions
1
Peel and coarsely chop the squash, potatoes, and shallot. In a bowl, place the shallot and blend for 5 seconds on speed 5, then scrape down the sides of the bowl using a spatula.
2
To finish, pour the olive oil and set for 3 minutes at 100°C on speed 1, then add the potatoes, cream, and squash, blend for 5 seconds on speed 5. Add water, season with salt and pepper, and cook for 20 minutes at 100°C on speed 1. Finish with 1 minute on speed 10. Adjust the seasoning and serve hot.
Ingredients
Ingredients
2 Potato
800 Hokkaido squash
1 Shallot
5 Fresh cream
2 Olive oil
1 Vegetable broth
Salt
Pepper
Directions
Directions
1
Peel and coarsely chop the squash, potatoes, and shallot. In a bowl, place the shallot and blend for 5 seconds on speed 5, then scrape down the sides of the bowl using a spatula.
2
To finish, pour the olive oil and set for 3 minutes at 100°C on speed 1, then add the potatoes, cream, and squash, blend for 5 seconds on speed 5. Add water, season with salt and pepper, and cook for 20 minutes at 100°C on speed 1. Finish with 1 minute on speed 10. Adjust the seasoning and serve hot.
Notes
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EN