Velouté de potiron dominicain

Soften the aromatics

In a large pot, melt the butter with the oil over medium heat. Add the onion, green pepper and garlic and cook for about 5 minutes, stirring often.

• 20 g butter
• 1 tbsp vegetable oil
• 1 onion
• ½ green pepper
• 3 garlic cloves

✅ C'est prêt quand : the onion is soft and translucent, not browned

Simmer the pumpkin

Add the auyama, stock, salt and black pepper to the pot. Bring to a boil, then lower the heat and simmer gently for about 20 minutes.

• 1 kg auyama
• 1 litre stock
• 1 tsp salt
• ½ tsp black pepper

✅ C'est prêt quand : the pumpkin is very soft and falls apart when pressed with a spoon

Blend

Carefully blend the hot soup until completely smooth, working in batches if your blender is small.

• all soup from step 2

✅ C'est prêt quand : the soup is silky with no lumps

Finish

Return the blended soup to the pot, stir in the milk and warm gently for about 2 minutes without letting it boil. Add a splash of water if it's too thick.

• all blended soup from step 3
• 120 ml milk
• a splash, if needed water

✅ C'est prêt quand : the soup is hot and coats the back of a spoon

Serve

Ladle the soup into bowls and sprinkle with the chopped coriander.

• all finished soup from step 4
• 2 tbsp coriander