When temperatures drop, what could be better than a bowl of soup?
Here's a pumpkin velouté with cream cheese crackers for a cozy evening.
Wash and dry the pumpkin. Cut in half, remove seeds and dice flesh.
Peel and mince garlic and onion. Melt the butter in a casserole over medium heat and sauté the garlic and onion for a few minutes. Season with salt.
Add the pumpkin cubes, stir and cook for a few minutes. Cover with water and cook for 25 minutes.
Put the vegetables into the bowl of a blender and add a little cooking water. Blend and add water until desired consistency is reached. Add crème fraîche, salt and pepper.
Spread crackers with cream cheese. Mince chives and sprinkle over cheese. Season with pepper.
Serve velouté in bowls with crackers.