Technical stages for Grannys Pumpkin Velouté :
- Select a large pumpkin. Clean thoroughly and brush. Eventually, rub it with oil to give a nice gloss.
- Delicately cut off the top with its stem. Empty the pumpkin using a large spoon.
- Leave about 2 cm thick flesh inside. Set aside.
- Cook the pumpkin flesh in salted water for about 20 minutes along with the rice (which is used as a liant here).
- Drain well and mix all together.
- Heat the mixture as you stir constantly and add cream, a bit of sugar, salt, pepper, nutmeg, and parsley.
- Pour the ready soup in the emptied pumpkin, replace the top and serve directly with croutons and grated cheese.
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