Pumpkin Velouté Recipe

Ingredients:

• 1 small pumpkin
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. Preheat the oven to 375 F.
2. Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet.
3. Bake for 45 minutes, or until the pumpkin is tender when poked with a fork.
4. While the pumpkin is baking, heat the olive oil in a large pot over medium heat.
5. Add the onion and garlic, and sauté for 5 minutes.
6. Once the pumpkin is done, scoop out the flesh and add it to the pot.
7. Add the vegetable broth, heavy cream, salt, and black pepper, and bring to a simmer.
8. Using an immersion blender, pureé the soup until it is smooth and creamy.
9. Simmer for an additional 10 minutes, stirring occasionally.
10. Serve hot, topped with croutons and a drizzle of olive oil if desired.

Verdict:

This pumpkin velouté is a warm and comforting soup that is perfect for chilly fall nights. The velvety smooth texture and rich pumpkin flavor make it a crowd-pleaser. It’s also a great way to use up leftover pumpkins from Halloween or Thanksgiving!

Serving Suggestions:

• Garnish with croutons or pumpkin seeds for added texture.
• Serve with a slice of crusty bread for dipping.
• Pair with a light salad or grilled cheese sandwich for a full meal.