Pumpkin and Potato Soup with Curry - Velouté de potiron

I know this is Halloween night and all sorts of things can happen -both good and sometimes not so good. But that's the nature of the beast, right? So here is a quick little recipe to make before you go off trick-or-treating or supervising same. When you get home and the children are finally through  bouncing off the walls from too much chocolate and are no longer running around like wild indians and their collective blood sugar is no longer at the crisis level, settle yourself down to a little soup. Soup cures all just not the economy. Sorry to burst your bubble and mine. 

This pumpkin soup recipe has a velvety texture and a delicate, savory flavor perfect for a light lunch, a refined first course or just anytime. The real treat is that it’s as easy to prepare and healthy as it is delicious!  

Velouté potiron et carottes au curry
Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

3 medium shallots, chopped

2 garlic cloves, chopped finely

5 cups chicken stock

1 tablespoon of curry

1 medium pie pumpkin (3 lbs.), seeded and cubed

3 large potatoes (2 lbs.), peeled and cubed (alternatively carrots are great)

½ cup heavy cream

Directions:
In a large saucepan, sauté the shallots and garlic over medium heat until they turn translucent and tender.

Add the chicken stock, curry, pumpkin, and potatoes to the pan and bring to a simmer.

Allow the vegetables to simmer gently for 35-50 minutes, until they’re tender.

Puree the soup in a countertop blender or with an immersion blender until it is completely smooth.

Stir in the heavy cream and heat through. Season the soup with salt and pepper

Serve nice and hot with a crusty bagette and a glass of red wine.