Pump­kin Velouté
This deli­cious pump­kin velouté includes car­rots and pota­to to bal­ance out the pump­kin. I rec­om­mend serv­ing it in the pump­kin for a beau­ti­ful pre­sen­ta­tion.
Serv­ings Prep Time
4 30min­utes
Cook Time
30 min­utes
Serv­ings Prep Time
4 30min­utes
Cook Time
30 min­utes
Ingre­di­ents
Instruc­tions
  1. Using a sharp knife, cut off the crown of the pump­kin.
  2. Using a large serv­ing spoon, scoop out the seeds and fibers. (Tip: You can keep the seeds and roast them lat­er on for a fun snack.)
  3. Using a knife or spoon, scrape the inside of the pump­kin to remove the bits of pump­kin you will use for the soup.
  4. Peel and cut in small slices the car­rots and pota­toes. Mince the onion and gar­lic.
  5. In a skil­let with a table­spoon of olive oil, make the onion “sweat,” mean­ing the onion should become soft and translu­cent, but not brown. Stir from time to time. This should take about 5 min­utes.
  6. Place the onion and all the veg­eta­bles in a big pot on the stove. Add the milk and bouil­lon. Sea­son with salt, pep­per and nut­meg, as desired. Cook on low heat for 30 min­utes.
  7. Blend the soup with a blender (see recipe notes.) Add light cream if you would like (optional).Taste the soup and sea­son again if need­ed.
  8. Option­al: pour the soup into the pump­kin, and add pars­ley for dec­o­ra­tion. I high­ly rec­om­mend doing this!
Recipe Notes

To blend the soup, you can either use an immer­sion blender, which allows you to blend the soup while it is still in the pot, or you can use a reg­u­lar stand-alone blender. If using a reg­u­lar blender, it is a good idea to fill less than halfway, remove your blender lid’s cen­ter insert, and hold a kitchen tow­el over the top. This will pre­vent any “explo­sions.”

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Recipe Name
Pump­kin Velouté
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