Cream of potato soup

A classic always appreciated in autumn.

Starters

Serves 4

5 min

30 min

INGREDIENTS

Onion 1
Squash 700g
Potato 1
Cream 50g
Water 500g
Vegetable stock cube 1
Nutmeg (optional)
Fine salt 1/2 tsp.
Freshly ground pepper

STEPS

Weigh the ingredients.

Remove the seeds from the squash (pumpkin, pumpkin, butternut...) and peel the skin. Cut the squash and potato into 1 cm cubes.

Peel and cut the onion in half. Place the onion in the bowl and chop at speed 7 for 10 seconds. Scrape the edges of the bowl with the spatula.

Add squash cubes, potato cubes, water and vegetable stock cube. Cook for 30 minutes at 100°C on speed 2 with the measuring cap closed.

At the end of the cooking time add the crème fraiche, pepper and blend for 5 minutes at speed 4. Taste and add salt if necessary. Add a little freshly grated nutmeg.

Blend for 30 seconds on speed 12 to obtain a fine soup.

TIP(S)

Reuse pumpkin seeds! Wash and dry the seeds. Coat the seeds with oil and spices (salt, pepper, paprika, thyme...) and bake at 160°C for 10 to 15 minutes. They can replace croutons on your soup or be eaten as an aperitif!