Pumpkin and Morteau Ventilé Recipe

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 Morteau sausage, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped parsley for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté for 2-3 minutes until they become fragrant.
2. Add sliced Morteau sausage and sauté for another 2-3 minutes.
3. Add cubed pumpkin and stir well.
4. Pour the broth and bring it to a boil. Reduce heat and let it simmer for 20-25 minutes until the pumpkin becomes tender.
5. Puree the soup using an immersion blender until it becomes smooth.
6. Add heavy cream and stir well.
7. Season with salt and pepper to taste.
8. Simmer for 5 more minutes.
9. Divide into bowls, sprinkle with chopped parsley (if using) and serve warm.

Verdict:

The Pumpkin and Morteau Ventilé recipe is a perfect dish for a chilly fall evening. The combination of the sweet pumpkin and the bold flavor of the Morteau sausage makes this ventilé hearty and flavorful. The cream adds a luscious creaminess that makes it a real comfort food. This is a soup that you must try at least once.

Serving Suggestions:

Pumpkin and Morteau Ventilé soup pairs well with crusty bread, a salad, or crackers. Try adding some freshly grated Parmesan cheese on top for an extra burst of flavor. This soup can be enjoyed as a starter or a main course.