Pumpkin Velvet Soup

Ingredients

• 1 kg Pumpkin (cut into pieces, skin kept)
• 1 unit Onion (peeled and sliced)
• 30 g Butter (for sweating the onion and enriching the soup)
• 2 tbsp Olive oil (for the croutons)
• 500 ml Vegetable broth (prepared or diluted stock cube)
• 200 ml Water (add if needed)
• 100 ml Thick crème fraîche (for creaminess)
• 1 tsp Espelette pepper (or white pepper as an alternative)
• 1 tsp Coarse salt
• 2 slices Stale bread (cut into rustic cubes)
• 1 unit Garlic clove (crushed)
• 20 g Butter (for finishing) (incorporated into the soup at the end of cooking)
• 1 tsp Olive oil (garnish) (to drizzle over the velvet before serving)

Instructions

1. Prepare the vegetables

   Wash the pumpkin, cut it in half, remove the seeds, pierce the center and cut it into pieces keeping the skin. Peel and slice the onion.

   Time: PT5M

2. Sweat the onion

   In a saucepan, heat 1 tablespoon of olive oil with 30 g of butter over medium+ heat. Add the sliced onion and sweat it without browning.

   Time: PT5M

   Temperature: Medium+

3. Add pumpkin and season

   Stir in the pumpkin pieces, sprinkle with Espelette pepper (or white pepper) and coarse salt. Mix.

   Time: PT2M

4. Cook the velvet

   Pour in the vegetable broth and water. Bring to a boil, then reduce to low heat and simmer 25‑30 minutes until the pumpkin is tender.

   Time: PT30M

   Temperature: Low heat

5. Prepare the croutons

   Cut the stale bread into irregular cubes. In a hot pan, heat 2 tbsp olive oil, add the crushed garlic, then the bread cubes. Sauté for 5 minutes, stirring constantly until golden brown.

   Time: PT5M

   Temperature: High heat

6. Blend the velvet

   Remove the saucepan from the heat. Using an immersion blender, blend until smooth and velvety. Adjust consistency with a little water or broth if needed.

   Time: PT5M

7. Creamy finishing

   Return the soup to low heat, incorporate 20 g butter and 100 ml crème fraîche. Adjust seasoning with salt, Espelette pepper and white pepper.

   Time: PT5M

   Temperature: Low heat

8. Plating

   Pour the velvet into bowls, drizzle with a splash of olive oil, place a few garlic croutons on top and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pumpkin: butternut squash, pumpkin
• Instead of Onion: shallot, leek
• Instead of Butter: olive oil, margarine
• Instead of Olive oil: sunflower oil
• Instead of Vegetable broth: chicken stock, water
• Instead of Thick crème fraîche: soy cream, coconut milk
• Instead of Espelette pepper: white pepper
• Instead of Stale bread: toasted baguette
• Instead of Garlic clove: garlic powder
• Instead of Butter (for finishing): olive oil

Equipment Needed

• Paring knife
• Mandoline (optional)
• Cutting board
• Saucepan or Dutch oven
• Frying pan
• Immersion blender
• Wooden spatula
• Ladle (optional)
• Paper towel (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Cut the pumpkin safely (lever, tip toward the center).
• Sweat the onion without browning.
• Cook the pumpkin until tender.
• Fry the croutons while stirring constantly.
• Blend until achieving a perfectly smooth texture.

Chef Tips from the Video

• Keep the pumpkin skin: it becomes very tender when cooked and adds flavor.
• Espelette pepper provides subtle heat without coloring the soup.
• A drizzle of olive oil just before serving adds shine and enhances aromas.

Troubleshooting

Storage

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

Freezer: Can be frozen for 2‑3 months; thaw in the refrigerator then reheat gently.

Room temperature: Croutons keep for 2 days in a jar away from moisture.

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.