This classic French recipe comes from the kitchen of one of our French cooking and wine holiday hosts and makes a perfect starter or light lunch option.
There is no messing around with complex ingredients – this dish is simple, allowing the full flavour of the pumpkin to show off.
Serves 4 people
600-700g fresh pumpkin
¼ litre chicken stock
¼ litre milk
Some salt and pepper to season
1 cup of cream
- Cook the chopped onions in the butter for 8 to 10 minutes, until they are tender but not browned.
- Add the pumpkin peeled and cut in small cubes with some salt and pepper.
- Cover with the stock and milk. Stir over moderate flame for 20 minutes.
- Take it off the heat and blend it. Season to taste.
Whip the cream with some drops of vinegar, salt and pepper. Add on the top of the velouté, directly in the bowl.
Serve with some homemade croutons or bacon chips.
And if you would like to know more about our cooking holiday, you can view our full range of cookery holidays in France here.