Rustic Pumpkin Velouté

Ingredients

• 500 g Pumpkin (flesh) (Peeled and diced 2 cm cubes)
• 500 g Potatoes (Peeled and diced)
• 5 Shallots (Finely chopped)
• 1 Garlic clove (Finely chopped)
• 100 g Smoked bacon (Diced)
• 50 cl Semi-skimmed milk
• 50 cl Water
• 15 cl Crème fraîche
• 1 bouquet Fresh cilantro (Chopped for garnish)
• 1 sprig Thyme
• 1 Bay leaf
• 2 tbsp Olive oil (About 30 ml)
• 1 pinch Fleur de sel
• 1 pinch Ground black pepper
• 20 Garlic croutons (Small, homemade or store-bought)

Instructions

1. Preparing the vegetables

   Peel the pumpkin and potatoes, cut into about 2 cm dice. Finely chop the shallots and garlic. Set aside thyme, bay leaf and cilantro.

   Time: PT20M

2. Sauté the aromatics

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the shallots and garlic, brown for 5 minutes without burning.

   Time: PT5M

   Temperature: medium

3. Cooking the vegetables

   Pour 500 ml of water and 500 ml of semi‑skimmed milk into the pot. Add the pumpkin and potato dice, thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes, partially covered.

   Time: PT30M

   Temperature: boil then simmer

4. Cooking the bacon

   While the vegetables cook, heat a skillet over medium heat and sauté the diced smoked bacon until golden and slightly crisp, about 10 minutes.

   Time: PT10M

   Temperature: medium

5. Finishing the soup

   Remove the pot from heat. Discard the thyme and bay leaf. Add the crème fraîche, then blend the soup with an immersion blender until velvety. Season with freshly ground black pepper and a pinch of fleur de sel.

   Time: PT5M

6. Plating and garnish

   Ladle the soup into bowls, sprinkle with crispy bacon, garlic croutons and chopped cilantro leaves. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g