Pumpkin Velouté with Turmeric Recipe

Ingredients:

• 1 kg Pumpkin, peeled and cubed
• 1 Onion, finely chopped
• 2 Garlic Cloves, minced
• 1 tsp Turmeric Powder
• 1 L Vegetable Stock
• 1 cup Heavy Cream
• 2 tbsp Olive Oil
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and turmeric. Cook and stir until the onion is transparent, about 5 minutes.
2. Add the pumpkin cubes to the pot. Stir and cook for another 5 minutes.
3. Add the vegetable stock to the pot. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 20-25 minutes until the pumpkin cubes are tender.
4. Remove the pot from the heat and let it cool down a little bit.
5. Using a blender or food processor, blend the pumpkin mixture until smooth and creamy.
6. Pour the mixture back into the pot and add the heavy cream. Bring the pot to a simmer and let it cook for 5-7 minutes.
7. Season the soup with salt and pepper to taste.
8. Serve hot with croutons on top.

Verdict:

This pumpkin velouté with turmeric is a perfect balance of sweetness and spiciness. The creamy texture and comforting flavors make it a great option for chilly days.

Serving Suggestions:

Serve hot with crusty bread or croutons on top. Garnish with fresh herbs, such as cilantro or parsley. For an extra kick of spice, add a dash of cayenne pepper. This soup can also be topped with roasted pumpkin seeds for added crunch. Enjoy!