Pumpkin and Squash Velouté with Homemade Croutons

Ingredients

• 900 g Pumpkin (butternut) or squash (peeled, seeded, diced)
• 300 g Potatoes (peeled, diced)
• 1 Leek (white part only, sliced into rounds)
• 2 Celery stalk (leaves or stalks chopped)
• 30 g Butter (unsalted, soft)
• 30 ml Olive oil (about 2 tablespoons)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.25 c. à café Nutmeg (grated)
• 1 L Water (boiling)
• 100 g Hard cheese (e.g., Comté) (cut into cubes)
• 30 ml Sour cream (about 2 tablespoons)
• 3 tranches Whole grain sandwich bread (no crust) (cut into small dice)
• 1 c. à soupe Pumpkin seeds (optional, for garnish)

Instructions

1. Prepare the vegetables

   Wash, peel and slice the leek into rounds, chop the celery, cut the squash and potatoes into uniformly sized dice.

   Time: PT10M

2. Prepare the croutons

   Cut the whole grain sandwich bread slices into small dice about 1 cm.

   Time: PT5M

3. Sauté the aromatics

   In the pot, melt 30 g butter with 1 tablespoon olive oil over medium heat. Add the leek and celery, cover for 1 minute then stir and let brown for 2 minutes.

   Time: PT5M

   Temperature: moyen

4. Add the vegetables and season

   Stir in the squash and potatoes, season with salt, pepper and a pinch of nutmeg. Mix for 2 minutes to coat the vegetables.

   Time: PT3M

5. Cooking with boiling water

   Pour 1 L boiling water into the pot, bring to a boil, cover and simmer for 17 minutes until the vegetables are tender.

   Time: PT17M

   Temperature: ébullition

6. Brown the croutons

   While the soup cooks, melt 20 g butter with 1 tablespoon olive oil in a skillet over medium heat. Add the bread dice and brown for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: moyen

7. Blend the soup and add the finishing touch

   Remove the pot from heat, add the cheese cubes and sour cream, then blend with an immersion blender until smooth and velvety.

   Time: PT5M

8. Serve

   Ladle the soup into bowls, garnish with golden croutons, pumpkin seeds (optional) and a twist of pepper.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pumpkin (butternut) or squash: butternut squash, red kuri squash
• Instead of Potatoes: sweet potatoes
• Instead of Leek: sweet onion
• Instead of Celery stalk: fennel
• Instead of Butter: margarine
• Instead of Olive oil: sunflower oil
• Instead of Hard cheese (e.g., Comté): Gruyère
• Instead of Sour cream: Greek yogurt
• Instead of Whole grain sandwich bread (no crust): baguette

Equipment Needed

• Chef's knife
• cutting board
• large pot or Dutch oven
• skillet
• immersion blender
• wooden spoon
• ladle
• serving bowl

Critical Steps — Do Not Skip

• Sauté the leek and celery without burning them.
• Cook the vegetables until very tender before blending.
• Achieve golden croutons without them becoming charred.

Chef Tips from the Video

• Use a seasonal pumpkin for a sweeter flavor.
• Add a small grated green apple before blending for a tangy note.
• Serve with a drizzle of truffle oil for a gourmet version.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 to 4 days in the refrigerator.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator then reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup the day before, refrigerate and reheat gently before serving.
• Croutons can be made ahead and stored in an airtight container to stay crunchy.