Creamy Pumpkin Velouté

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.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 271
• Protein: 9 g
• Carbs: 15 g
• Fat: 19 g

Ingredients

• 1 kg Pumpkin ( peeled and cut into large cubes )
• 2 piece Yellow onion ( finely sliced )
• 40 g Minimum butter sweet
• 1 L Mineral water
• 150 ml Cream
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( reconstituted or homemade )

Instructions

1. Preparation of the aromatic base

   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. Cooking the pumpkin

   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. Binding and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat without boiling to prevent the cream from separating.