Velouté de Potimarron et Morteau
March 30, 2021
I am French and I really love to cook simple but delicious dishes. This recipe is about Velouté de Potimarron et Morteau. Most this dish would most likely translated as Pumpkin Soup with smoked sausage from Morteau, but in French we do not call it soup, namely velouté because of its special creamy texture.
by the way, I cook, but I take crappy pictures
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 Pumpkin weighing around 2 kg
- 2 Morteau sausage (you can replace them with other smoked sausages, or even Knacks, but it's not ideal. I didnt try with smoked pork belly, but I guess it would work properly too)
- 1 Onion or 2 shallot (how to choose ? shallots are sweeter, but they make you cry more)
- 1 kg Carrot
- 1-2 tsp Olive oil (you can go for butter instead, but i'm from the south so, olive oil for me)
- 1-2 tsp Heavy cream
- Chicken broth (from cubes or homemade. Seriously, you should learn how to make it yourself, its easy and its always useful maybe Ill write a recipe, if there are interested people)
- Peel and cut the pumpkin into cubes.
- Peel the carrots and cut them into 3-4 pieces (2-4cm long).
- Peel and chop the onion.
- In a deep pan, put the olive oil and add the onion. Cook it until golden.
- Add the squash cubes, carrots and cover with chicken broth. Leave to simmer for about 10 minutes.
- Add Morteau and leave to simmer for about 40 minutes.
- after 40 minutes, remove the Morteau from the soup.
- When the pumpkin is tender, remove the Morteau from the soup.
- Remove half of the broth and mix the vegetables and the other half of broth. Add more cooking broth in the mix if its too thick.
- add 2 tablespoons of heavy cream, salt, pepper to taste
- Serve the pumpkin soup with slices of Morteau. You can also add bread croutons.
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