Velvety Pumpkin and Potato Soup

The pumpkin and potato velouté is a creamy and comforting dish, perfect for the coldest days. Here is the traditional recipe:

Ingredients

• 500 g cleaned pumpkin
• 300 g potatoes
• 1 medium-sized onion
• Vegetable broth as needed (about 1 liter)
• Salt and pepper to taste
• Extra virgin olive oil
• (Optional) Fresh cream or light cream for garnish
• (Optional) Aromatic herbs such as thyme or rosemary

Preparation

1. Start by peeling and cutting the pumpkin and potatoes into pieces that are not too large to facilitate cooking.
2. Finely chop the onion and sauté it in a large pot with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the pieces of pumpkin and potatoes to the pot and lightly brown them with the onion.
4. Pour the vegetable broth into the pot until it covers the vegetables and bring to a boil.
5. Reduce the heat, cover the pot with a lid and let simmer until the pumpkin and potatoes have become soft, for about 20-30 minutes.
6. When the vegetables are cooked, blend them with an immersion blender until you obtain a homogeneous and velvety cream.
7. Adjust with salt and pepper, and add more broth if necessary to reach the desired consistency.
8. Serve the velouté hot, with a drizzle of extra virgin olive oil and, if desired, a spoonful of fresh cream or light cream and aromatic herbs to your liking.

Trivia

The pumpkin and potato velouté can be customized with spices such as nutmeg or curry for an exotic touch. For a more rustic flavor, it is possible to add some smoked pancetta to the base of the sauté. This velouté pairs perfectly with toasted bread croutons or with pumpkin seeds for a crunchy touch.