Food recipes

Pumpkin and courgette soup


The pumpkin and zucchini velouté is a real delight, packed with flavor and smoothness.

Achievable from the first pumpkin harvest, we also benefit from the courgettes of the moment.

Ingredients for 4 to 6 people:

  • Half of a pumpkin (Approximately 500 g)
    If the pumpkin is bigger, cut it into pieces and freeze the rest
  • 2 courgettes (approx 500 g)
  • 100 g heavy cream
  • 50 cl of chicken broth
  • 1 onion
  • 1 clovegarlic
  • salt pepper
  • grilled croutons
  • a few strands ofaromatic herbs (parsley, chervil or tarragon)

Pumpkin and courgette velouté recipe:

The pumpkin is ideal for velouté recipes because it brings a slight taste of chestnut. Mixed with zucchini, it is a subtle marriage of lightness, flavor and creaminess.

  1. Remove the ends of the pumpkin
  2. Then remove the seeds and stringy parts of the pumpkin
  3. Peel the pumpkin (if necessary because sometimes the skin is so thin that it is unnecessary) and the zucchini using a peeler
  4. Cut the pumpkin and zucchini into large pieces
  5. Steam, cook the pumpkin and zucchini together.
    You can use a pot of salted water if you prefer this cooking method
  6. Steaming time is approximately 20 minutes
  7. Slice the onion and crush the garlic then sweat everything in a pan with a little olive oil
  8. Prepare and reheat the chicken broth
  9. Pass all the vegetables in a blender
  10. Pour in the broth as you go
  11. Add the sour cream
  12. Salt, pepper

You can serve the velvety pumpkin and zucchini, garnished with aromatic herbs and grilled croutons, it's delicious ...

As a decoration you can add a little paprika on the top as in the photo.

Enjoy your meal !

  • To discover: our recipes with zucchini

Video: How to make Easy Pumpkin Soup (October 2020).