Pumpkin velouté (velouté de potimarron)

As I told some times ago, I don’t buy my vegetables in supermarket but to a farmer. 

Each week, I have a basket with carrots, eggplants, zucchini, potatoes …etc …

Year ago, I bought a "potimarron". 

I don't know if the english word exists. It's a kind of pumpkin but smaller, with a sweet hazel taste.

I mean, for the first time, I bought it to eat it ! I used to buy it just for decoration. 

It reminds me Halloween, even if we don't celebrate it really, in France. But for me, it seems to help to cross over the beginning of fall, the lost of summer. It’s a step between summer and Christmas. 

For several years, in France, we tried to celebrate Halloween. But it never really had success. 

The commercial part was more important than the culture and festive part. And it failed. 

Today, some children still try to have candies but they’re very few. 

So I have to eat my potimarron, instead of using it as a decoration.

Here’s a tasty recipe of potimarron velouté.

You'll need : 

• 1 potimarron (weight 1 kg or so)
• 3 beautiful potatoes
• 1 big onion
• 2 cloves of garlic
• 1 carrot
• 1/2 liter of milk (better to use 1 liter, but I just had 1/2 liter at home)
• 3 tablespoon of semi heavy cream. 
• chives (frozen, for me)

Step 1 : 

Wash the pumpkin. Cut it up in two and scoop out it with a tablespoon.

Step 2 : 

Being very careful, cut it up in pieces. No need to peel it ! Thanks God ! 

Step 3 : 

Slice your onion and make it brown in olive oil. Salt and low fire.

Step 4 : 

Cut your garlic and add it to the onion, when this one is golden. 

Step 5 :

Add your potimmaron.

Step 6 :

Peel potatoes and carrot, cut them up and pour them in. The carrot will give a sugared flavor to your dish. You can also add a tablespoon of white sugar, if you like.

Step 7 :

Pour the milk and the same quantity of WATER. 

Step 8 : 

The 3 tablespoons of cream. 

Step 9 :

Salt and pepper and cover the dish. 

On a low fire, let it cook for one hour. Take off the lid when it will begin to boil.

Here what it looks like after one hour.

Step 10 : 

Once ago, I told you blender was my best friend.

Step 11 : 

Dredge some chives. Or any kind of herbs you like : parsley, basil ...

Some gruyère, if you have. If you don't, some cheddar. But not too much, it could hide the taste of the mixture.

Récapitulative : 

• 1 potimarron (weight 1 kg or so)
• 3 beautiful potatoes
• 1 big onion
• 2 cloves of garlic
• 1 carrot
• 1/2 liter of milk (better to use 1 liter, but I just had 1/2 liter at home)
• 3 tablespoon of semi heavy cream. 
• chives (frozen, for me)

Wash the pumpkin. Cut it up in two and scoop out it with a tablespoon.

Being very careful, cut it up in pieces. No need to peel it ! 

Slice your onion and make it brown in olive oil. Salt and low fire.

Cut your garlic and add it to the onion, when this one is golden. 

Add your potimarron.

Peel potatoes and carrot, cut them up and pour them in. The carrot will give a sugared flavor to your dish. You can also add a tablespoon of white sugar, if you like.

Pour the milk and the same quantity of water. 

Pour the 3 tablespoons of cream. 

Salt and pepper and cover the dish. 

On a low fire, let it cook for one hour. Take off the lid when it will begin to boil.

Let's blend.

Dredge some chives. Or any kind of herbs you like : parsley, basil.