Pumpkin velouté with parmesan recipe

Ingredients:

• 1 medium-sized pumpkin
• 2 onions, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken broth
• 1 cup of heavy cream
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F.
2. Cut the pumpkin in half and remove the seeds.
3. Brush 1 tablespoon of olive oil on each half and season with salt and pepper.
4. Place the pumpkin halves on a baking tray and roast in the oven for 45 minutes or until it’s tender and golden brown.
5. Remove the pumpkin from the oven and let it cool down.
6. Heat 1 tablespoon of olive oil in a large pot over medium heat.
7. Add the chopped onions and minced garlic and sauté them until translucent.
8. Scoop out the pumpkin flesh from the skin and add it to the pot.
9. Add the chicken broth and let it simmer for 10 minutes.
10. Using an immersion blender, blend the soup until it’s smooth and velvety.
11. Stir in the heavy cream and grated parmesan cheese. Let it simmer for 5 more minutes.
12. Add salt and pepper to taste.
13. Serve hot with bread, croutons, or a sprinkle of extra parmesan cheese on top.

Verdict:

This pumpkin velouté with parmesan is a perfect soup for a cozy evening. The roasted pumpkin gives it a delicious nutty flavor, while the parmesan adds a salty taste to it. The velvety texture of the soup is an absolute delight for the palate.

Serving suggestions:

Serve this soup with a slice of bread, croutons, or a sprinkle of extra parmesan cheese on top. Add a salad on the side to turn it into a wholesome meal.