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velvety pumpkin soup with Espelette

The pumpkin soup is one of my favorites. The sweetness of the pumpkin is very comforting in these winter days.

This time, I decided to combine the Espelette as I had already done in the velvety pumpkin Espelette .

Ingredients:
- 1 pumpkin
- 1L water
- fleur de sel
- Espelette

Cut the pumpkin into 4, empty seeds and strings and peel. It is possible to keep the skin of the pumpkin, but mine is not organic, I preferred the peel. The
cut into large cubes.

Boil a liter of water in a saucepan and add the pumpkin pieces.
Boil until the pieces are tender, about 30 minutes and add salt after cooking.

Mix with a blender or hand blender.

Serve hot in bowls or soup plates and arrange on top of a pinch Espelette.

You can add a spoonful of cream, but I personally find this soup very good nature.

Other velvety pumpkin?
pumpkin soup with wild boar ham
pumpkin soup with smoked salmon