Pumpkin Velouté Recipe

Ingredients:

• 1 medium pumpkin, peeled and cubed (approx. 1 kg)
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 tsp ground nutmeg
• 1 cup heavy cream
• 3 tbsp unsalted butter
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion and garlic to the pot and cook until the onion turns translucent, about 5 minutes.
3. Add the cubed pumpkin to the pot and stir until it’s coated in the butter and onions, and cook for about 10 minutes or until the pumpkin begins to soften and brown.
4. Add the broth and nutmeg to the pot and stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes or until the pumpkin is completely tender.
5. Using an immersion blender, puree the mixture until smooth and velvety. If you don’t have an immersion blender, puree the mixture in batches using a regular blender.
6. Stir in the cream and let it cook for a few more minutes to warm through. Season with salt and pepper to taste.
7. Serve hot and garnish (if desired) with croutons, a drizzle of olive oil, or a dollop of sour cream.

Verdict:

This pumpkin velouté is the perfect autumnal soup: rich, savory, and creamy, with a slight hint of sweetness from the pumpkin. It’s easy to make and surprisingly filling, and makes for a great appetizer or light meal.