Creamy Pumpkin Velouté
Ingredients
- 1 kgPumpkin (peeled and cut into large cubes)
- 2 pcYellow onion (finely sliced)
- 40 gUnsalted butter
- 1 LMineral water
- 150 mlCream
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (reconstituted or homemade)
Method
A smooth texture that perfectly coats the palate, featuring the characteristic sweetness of pumpkin. The scent of freshly grated nutmeg rises as soon as the cream hits the hot soup.
- 1
Peel and thinly slice the yellow onions. In a sauté pan, melt the butter and sweat the onions with a pinch of grey sea salt without browning. The onions should become translucent.
- 2
Add the pumpkin cubes. Stir to coat well with butter. Cover with the chicken stock. Bring to a boil, then lower the heat to maintain a constant simmer until the flesh can be easily mashed with a fork.
- 3
Blend thoroughly to obtain a perfectly smooth texture. Add the cream and grated nutmeg. Bring back to a light simmer to bind everything. The sauce should be glossy and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never brown the onions; the velouté must remain a pure orange color.
- Pass the velouté through a fine-mesh sieve after blending for a restaurant-quality texture.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat without boiling to prevent the cream from separating.
