Ingredients for the recipe:

• 1 medium-sized pumpkin, peeled and cut into cubes
• 1 onion 2 cloves of garlic, minced
• 4 cups of Ariake vegetable broth
• 1 potato, peeled and diced
• Half a teaspoon of nutmeg from Terre Exotique
• Sea salt
• 2 turns of the mill of Three Wild Peppers from Terre Exotique
• 1 cup of fresh cream
• 2 tablespoons of olive oil from Huilerie Beaujolaise

Methods:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until golden. Add the cubes of pumpkin and potato.
2. Stir well to coat them with oil and let them cook for 5 minutes.
3. Pour the vegetable broth into the saucepan. Season with nutmeg, salt, and pepper.
4. Bring to a boil, then reduce the heat, cover, and simmer until the vegetables are tender.
5. Remove the saucepan from the heat and use an immersion blender to puree the mixture until smooth.
6. Place the saucepan back on low heat. Add the fresh cream and stir until the velouté is thoroughly heated.
7. Adjust the seasoning to your liking.
8. Serve the velouté in bowls, garnished with roasted pumpkin seeds.
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