I made a lovely potiron velouté . The recipe called for a whole potiron and a couple of spuds.
Usually for veg soups I avoid adding spuds, but -looking at the soup - I think they are what have made the consistency veloutesque, because when you liquidise with a stick blender it pulverised the potato cells.
Any thoughts?
Use chestnuts to thicken the soup.
That sounds yummy, fresh or tinned, Jane?
I sometimes use finely ground red lentils or rice as a thickener.
Potiron does make a smooth soup. I don’t add potatoes.
If a potimarron then don’t peel, just chuck the lot in (minus seeds)
… citrouille … it’s so confusing!
Marmiton said I needn’t peel it, but I did. Thanks for the tip.
A potimarron is not the same as a potiron! Yes, same species but there is a huge range of pumpkins each with particular characteristics. So potimarron has a much thinner skin (hence no peel), is often a modest size, and has distinct nutty flavour. I think it could be called a chestnut squash in English. So there are different common names to distinguish them all.
And the only use for a citrouille is a halloween decoration. Large and tasteless to me.
I think I have a potimarron then. Clue being in the name!