Recipe Cream of pumpkin soup
Preparation time:
1h
Heat treatment time:
45 min
Ingredients
Number of persons: 2 Le Parfait Super 1 L jarsPreparation
- Chop the onion and sweat it in a pan with the butter and crushed garlic. Then add the pumpkin. Fry for about 4 minutes. Add the milk and chicken stock and bring to the boil for around 35 mins. At the end of cooking, check the texture of the pumpkin with the tip of a knife.
- Remove the pumpkin and reserve the stock. Blend the pumpkin into a purée (you can strain it to make it smoother). Adjust the texture to taste by adding the stock. Adjust the seasoning.
- Fill the Le Parfait super 1L jars (about 2 jars) with velouté up to 2 cm from the rim. Close and heat immediately for 45 minutes at 100°C.
Just before serving: heat over a low flame in a saucepan. Add a little double cream to the plate and sprinkle with ground hazelnuts.
1 comment
Bonjour,
J’ai une recette de velouté de potimarron avec de la crème liquide entière 30% .
Puis-je l’incorporer à mon velouté avant de passer à la stérilisation ?
Ou mieux vaut la mettre une fois que l’on décide de consommer le velouté ?
Merci