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Monday, October 3, 2011

Pumpkin Velouté

I was cold, I was craving for a soup and for something sweet,that's why yesterday night I decided to create a pumkin soup. 

It was super nice, and even my husband who is not a fan of eating soups really loved it ! 

He asked me "C'est un Velouté ? / 
"It's what we call a Velouté, isn't it ? 

"That's right ! This soup a Velouté because of its smoothy and creamy consistance"

You need :
- 1 teaspoon of guee or coconut oil 
- 1 small brown onion
- 1 leek (white part only will be be used)
- 500 g of pumpkin butternut or kent
- 3 carrots
- 250 ml of coconut milk
- 500 ml of water
- fennel seeds (1 pinch) 
- coriander ground (half of a teaspoon) 
 - nutmeg ground (half of a teaspoon)
- ginger powder (a pinch or 2)

  1. Preheat your oven 180°C. Cut the pumpkin in half and lay flat side down on a baking sheet.Bake for 45 minutes until pumpkin is soft (this step can be done up to 3 days ahead of time or right before eating)Make sure your pumkin is baked when you start the next steps. 
  2. In a large saucepan, heat the guee on a low temperature. Fry the onions and add the leek (WHITE PART ONLY) sliced into small slices. Add the carrots cut into slices. 
  3. Add 250 ml of water. Cover your saucepan with a lid. 
  4. Skin the pumpkin and slice it into small pieces. Add it into the saucepan. Add the spices and stir around. Add the rest of the water, and the coconut milk. 
  5. Cook for 20 minutes, with a lid. Stir around after the 10 minutes and at the end. Pour the soup into your blender, in order to obtain a nice and creamy look.  


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