1 | Prepare 1 kg potimarron (Japanese chestnut pumpkin) or pumpkin, as indicated here. | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-01.webp) |
2 | Cut it into small pieces and put in a big pan, cover with water, salt, add 1 chicken stock cube and bring to the boil. | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-02.webp) |
3 | Cook covered until pumpkin is soft (about 20 minutes). | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-03.webp) |
4 | Remove from heat, and blend, directly in the pan until smooth. | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-04.webp) |
5 | Blend in a bowl 2 tablespoons cornflour with 2 tablespoons of cold water. | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-05.webp) |
6 | Pour at one go into the pan while whisking non-stop. This operation will give a very smooth velouté. | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-06.webp) |
7 | Put the pan back on the heat and add 200 ml liquid cream while whisking all the time, and bring back to the boil. Check seasoning, it's ready. | ![Pumpkin (or potimarron) soup : etape 25 Pumpkin (or potimarron) soup : etape 25](/images/recettes/entrees/soupes/87-07.webp) |
If you use potimarron, don't remove the skin, just scrub it with a brush, the flavour will be much better.