Pumpkin and potato velouté with Thermomix
The hourskin and potato velouté with Thermomix is an ultra-creamy and gourmet soup. There is no need to peel the hourskin, its thick-looking skin is edible and softens when cooked. It brings its share of vitamins and aroma to this tasty velouté.
- 500g hourskin
- 300g potatoes
- 2 shallots
- 20g butter
- 300g water
- 200 g liquid cream
- 1 cubed vegetable broth
- salt pepper
Preparation 5 minutes
Cooking 30 mins
Remove the skin from the shallots then chop them in the bowl of the Thermomix 5 sec, speed 5. Scrape the sides of the bowl with the spatula.
Add the butter. Melt 3 min, 100°C, speed 1.
Wash the hourskin, remove the seeds and cut it into equal-sized pieces. Peel the potatoes and cut them evenly.
How to degerm garlic?
Pour a third of the cut vegetables into the bowl of the Thermomix. Brown them for 6 min, 100°C, speed 1, without the measuring cup on the lid.
Pour the remaining pieces of hourskin and potatoes into the food processor bowl. Add water and vegetable broth. Close the lid with the measuring cup. Cook for 20 mins, 100°C, speed 2.
How to cook green vegetables?
Add the cream, salt and pepper to taste then restart 10 min, 100°C, speed 2, without the measuring cup on the lid.
At the end of cooking, mix 1 min, starting on speed 5 and ending on speed 9. Serve hot.
For a vegan version of this hourskin and potato velouté with the Thermomix, replace the butter with 2 tbsp. tablespoons of olive oil and whipping cream with the same amount of coconut cream.