Cold weather has set in and an easy recipe for a velvety pumpkin soup is the best way to warm up.

My friend Nelly had her birthday and wanted to treat me to something but I had told her “no” to any sweets. She’s a very smart lady and likes to think outside the box, so instead of simply offering me some fruit, she went for a fresh pumpkin, knowing how much I wanted to make a velouté pumpkin soup sometime. I think it’s the most delicious and wonderful treat I’ve ever had! I thank her from the bottom of my heart! Happy birthday my Nelly!

Very easy recipe with minimal ingredients and everything you need for the cold winter days!


Yields1 ServingDifficultyBeginner

Prep Time15 minsCook Time45 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them.

 1 kg pumpkin
 1 small onion
 1 leek only the white part (optional)
 2 tbsp extra virgin olive oil
 1 ½ cups milk
 water or vegetable or chicken stock until the vegetables are covered
 salt (optional)
 pepper (optional)
for serving
 pumpkin seeds (optional)
 Greek (strained) yogurt (optional)

1

Cut pumpkin into cubes after removing the seeds and skin.

2

Coarsely chop the onion and the leek.

3

Place a pot over high heat to heat well and add the oil.

4

Sauté the onions with the leek so that they soften a little, then add the pumpkin cubes and sauté them a little.

5

Pour 1 cup cold water first, then the milk and add water or stock until our vegetables are covered.

6

As soon as they come to a boil, lower the heat, cover the pot with the lid and let the soup simmer for about 35 minutes and another 10 minutes on a higher heat without the lid.

7

Remove most of the broth/stock in a bowl.

8

If we have a hand blender, pureed the soup in the pot while adding the broth/stock little by little until our soup has a smooth texture and the density we like. As an alternative to a hand blender, we use a blender and do exactly the same process to reach the desired density of our soup.

9

Serve with 1-2 spoons of Greek (strained) yogurt on top and sprinkle with pumpkin seeds.

Ingredients

 1 kg pumpkin
 1 small onion
 1 leek only the white part (optional)
 2 tbsp extra virgin olive oil
 1 ½ cups milk
 water or vegetable or chicken stock until the vegetables are covered
 salt (optional)
 pepper (optional)
for serving
 pumpkin seeds (optional)
 Greek (strained) yogurt (optional)

Directions

1

Cut pumpkin into cubes after removing the seeds and skin.

2

Coarsely chop the onion and the leek.

3

Place a pot over high heat to heat well and add the oil.

4

Sauté the onions with the leek so that they soften a little, then add the pumpkin cubes and sauté them a little.

5

Pour 1 cup cold water first, then the milk and add water or stock until our vegetables are covered.

6

As soon as they come to a boil, lower the heat, cover the pot with the lid and let the soup simmer for about 35 minutes and another 10 minutes on a higher heat without the lid.

7

Remove most of the broth/stock in a bowl.

8

If we have a hand blender, pureed the soup in the pot while adding the broth/stock little by little until our soup has a smooth texture and the density we like. As an alternative to a hand blender, we use a blender and do exactly the same process to reach the desired density of our soup.

9

Serve with 1-2 spoons of Greek (strained) yogurt on top and sprinkle with pumpkin seeds.

Gluten Free Pumpkin Velouté Soup


Tips:

  • When sautéing the onion, we can add extra flavor with garlic, with sweet or smoky or hot paprika, with ginger, with grounded coriander or whatever you like.
  • When we puree and the veloute soup is ready, we can pour in graviera cheese and let it melt. It will give a richer flavor to the
  • Instead of oil we can use cow’s butter. Here, I’m giving you the simplest Mediterranean recipe that I like, with extra virgin olive oil and without many additives.
  • If you find it difficult to clean the pumpkin, you can wash it very well so that all the dirt and impurities are gone and boil it. Cut like a melon, together with the skin. Once the pumpkin is boiled, it’s getting soft and the skin comes off very easily.
  • in case that the soup turns out thicker of what you except, add stock or milk to thin it out. But if by mistake it turns out to be thinner, then to tighten it, add either potato flakes or powdered milk.
  • If you cook too much soup and lefts enough, you can put it in an airtight container in the freezer and you can have it another day. Me, since none of my boys eat soup, I put it in small airtight container, individual portions and so I take out one, every time I want to eat this veloute soup.

Good Luck and Bon Appétit!!!

   

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