Cream of pumpkin soup with fennel and pastis

Discover the combination of aniseed flavours with pumpkin..... a delight! Forget the floury side of pumpkin with this recipe. And a word of warning: forget the last step of the recipe if you're serving this velouté to children 😉

The ingredients

1 potimarron
1 gros oignon
1 fenouil
1 cube de bouillon de volaille
1 cuillère à café de graines d’anis
Un pot de crème liquide
1 bouquet garni
2 cuillères à soupe d’huile d’olive
sel et poivre
1 bouchon de pastis (facultatif)

Temps de préparation : 10 min
Temps de cuisson : 30 min
Pour 6 personnes

Cream of pumpkin and fennel soup platter

Préparation du velouté de potimarron et fenouil

Fry the chopped onion and fennel in the olive oil in a casserole dish.
Add the chopped pumpkin and fry for a few minutes.
Cover with the chicken stock, then add the bouquet garni, fennel seeds, salt and pepper. Cook in the casserole for 20 to 30 minutes.
Grind and add the cream. And if there are no children at the table, pour in a capful of pastis.
Our tip: Pumpkins are not easy to peel. The trick is to scald it for around ten minutes on all sides in a casserole dish. This will soften the skin and make it easy to peel with a vegetable peeler.

Partager cet article

Ou partagez le lien