Pumpkin Velouté

Very often in the evening I make pumpkin soup. It is a pampering for me. It is made in less than half an hour and only a few ingredients are needed

If you want a thicker velouté put less water.
Melt the butter and flavor it with a sprig of rosemary
Put in the leek and pumpkin and brown one minute
Cover with water
Salare
Put the lid on and bring to cook
Blend and top with oilevo, pepper and parmesan cheese.
Also delicious with some truffled mushrooms if you are lactose intolerant or with crispy bacon.

The whole family including children will enjoy it.