Recipe for Pumpkin Soup in a Food Processor

Prepare the pumpkin: before cooking the pumpkin, it is necessary to peel it, remove the seeds, and then cut it into evenly sized pieces. The skin of the pumpkin can be difficult to remove; for this, it is better to use a fairly wide knife.

To avoid having to carry out this step, it is possible to replace the pumpkin with a certain type of squash, as the latter can be used without peeling and can therefore be consumed with its skin without affecting the taste or texture.

Preparation of pumpkin soup: peel an onion, then cut it in half or into quarters before putting it in the bowl of the blender to chop. Set the device to speed 5 for 5 seconds. Once the onion is chopped, sauté it in a drizzle of olive oil by programming the simmering function at 100°C for 5 minutes.

Then, add the pieces of pumpkin, the vegetable bouillon cube, and cover with 500 grams of water. Season the mixture with salt and pepper. Cook all these ingredients for 20 minutes at 100°C at speed 2. When the timer goes off, the vegetables are cooked and ready to be blended. To do this, use speed 10 for one minute.

After this step, if the soup is too thick, you can add a bit of water and blend at speed 3 for about ten seconds. Do this until you reach the desired texture. Do not add too much water at once so that you do not make the soup too liquid, as it is then more difficult to thicken it again.

Seasoning for pumpkin soup: to add flavor to the soup, add fresh cream and/or a teaspoon of curry. The fresh cream can be replaced with coconut milk for a perfect combination with the curry and pumpkin. Blend again to thoroughly combine these last ingredients on speed 4 for a few seconds.

Finally, it is necessary to taste the soup before serving it to check if it is salty and peppery enough.

When the pumpkin soup is ready, serve it hot. To make it more indulgent, sprinkle it with parmesan. It's also possible to roast chestnuts, then peel and chop them to incorporate into the homemade soup.

To finish, the pieces of chestnuts add some consistency to the velouté while perfectly complementing the pumpkin in terms of flavor.