Velouté de Potimarron et Morteau

March 30, 2021

The creamy soup with sausage pieces.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

Yield: 4


  • 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 didn't 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, it's easy and it's always useful' maybe I'll write a recipe, if there are interested people)
  • Salt
  • Pepper
Two morteau sausages.
The label for Morteau sausage


  1. Peel and cut the pumpkin into cubes.
  2. Cubes of pumpkin.

  3. Peel the carrots and cut them into 3-4 pieces (2-4cm long).
  4. Peeled carrots.
  5. Peel and chop the onion.
  6. Onion slices on a cutting board.
  7. In a deep pan, put the olive oil and add the onion. Cook it until golden.
  8. Sauteeing the onions
  9. Add the squash cubes, carrots and cover with chicken broth. Leave to simmer for about 10 minutes.
  10. Cooking the pumpkin and carrots in a soup pot.

  11. Add Morteau and leave to simmer for about 40 minutes.
  12. Cooking the pumpkin and carrots in a soup pot.
  13. after 40 minutes, remove the Morteau from the soup.
  14. When the pumpkin is tender, remove the Morteau from the soup.
  15. 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.
  16. add 2 tablespoons of heavy cream, salt, pepper to taste
  17. Serve the pumpkin soup with slices of Morteau. You can also add bread croutons.
Comment Pin it! Was this helpful? 5


April 13, 20210 found this helpful

It sounds delicious. But like most recipe writers, you really under-exaggerate on the prep time. Ten minutes? It will take me nearly ten minutes just to get out all the food and tools, and you want me to peel four and a half pounds of carrots, peel and chop an onion, and peel and chop a huge pumpkin?


No way. And will this recipe only serve four people? I haven't tried it but it seems like it would feed a soccer team.

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Silver Post Medal for All Time! 267 Posts
April 14, 20210 found this helpful

That is a good point. I always start with the onion and prep the next ingredient while the first is cooking. That saves me on prep time but the work still needs to be done. You could use baby carrots and pre cubed pumpkin to save on the prep.

The soup looks delicious and it probably freezes well.

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April 15, 20211 found this helpful

the tools used are as follow :
1 sharp knife
1 peeler (we call that économe, and it's seriously effective on carrots. i count 30s for peeling a straight carrot, 45s for a potato)


a cutting board
1 spoon
1 small and 1 large bowls

and for cooking,
1 large pan with cover
1 wooden spoon

i didn't count the time to take things out of the fridge, neither buying them.

i usually prepare everything before cooking :
first onion (cut top, cut bottom, make a line with the knife and remove the first 2 layers (dry skin), cut in half, put flat, cut one way, put in a bowl done)
then carrots (cut top, peel, cut in 2-3cm bits, put in a large bowl done).
then the most annoying, squash. (cut in 8 if it's whole or roughly in 3cm quarters, remove the seeds/threads with a spoon, remove the skin with the peeler, cut in chunks,put in the samelarge bowl as the carrots, done)

ok, maybe i prepare the veggies in 15 minute and not 10, but here, there is no need to make nice cuts as it'll be mixed.

it can perfectly be frozen and ... to be frank... yes, usually such a soup feeds us 4 (without sides or starter, just a yogurt or a fruit for dessert)

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Bronze Feedback Medal for All Time! 131 Feedbacks
May 22, 20211 found this helpful

Where do you see in the recipe "four and a half pounds of carrots" ?
1kg of carrots is 2,2 lbs. more precisely a kilo = 2.2046226218 lbs. The easiest way to calculate is to consider that 1 pound is half a kilo.


Now with this new value of a kilogram would you still feed the eleven players of a soccer team with this recipe ?

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