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Pumpkin Velvet Soup
Recipe by Philippe Etchebest
Creamy pumpkin velvet soup, spiced with a hint of Espelette pepper and served with garlic croutons. A simple, economical winter soup full of flavor, ideal for 4 people.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
25m
Prep
35m
Cook
10m
Cleanup
1h 10m
Total
Cost Breakdown
Total cost:$7.25
Per serving:$1.81
Critical Success Points
- • 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.
Safety Warnings
- • Use the lever technique to cut the pumpkin to avoid cuts.
- • Be careful of hot oil splatters when cooking the croutons.
- • Handle the immersion blender with the motor outside the vessel to avoid projections.
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