Simple version of a pumpkin soup without the use of any butter or milk. The aroma of the Nutmeg in combination with the saffron lingers in the air for hours after!
Veloute Pumpkin Soup
Ingredients
- 3 kgs Pumkin , peeled, scoop out the seed and the fibrous pulp and cut in 3 cm cubes
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 Leeks , cut halfway and sliced, greens included
- 2 fresh Scallions , sliced, greens included
- 1 tablespoon Nutmeg , finely grated
- pinch Saffron
- 2 litres Vegetable Stock , Bouillon
- 2 sprigs fresh Oregano , leaves only
- Sea Salt
- freshly ground Black Pepper
Instructions
- Boil the vegetable stock. Keep aside
- Set a large pot over medium-high heat and let it heat up for 1-2 minutes. Add the oil let this heat up for 1 minute. Add the Leeks and Scallions, reduce the heat and sauté until translucent, not browned.
- Add the Pumpkin cubes in the pot, turn up the heat and continue sautéing for 4-5 minutes.
- With the heat set to high add to the pot the vegetable stock and when it boils turn the heat to low, add the Nutmeg and Saffron and simmer for 25-30 minutes until the pumpkin is soft. Check doneness with a fork.
- Take the pot off the heat, use a handheld blender and blend until smooth.
- Season to taste with salt and pepper.
- Serve and garnish with some Oregano leaves.
