The pumpkin and carrot velouté I present today is a light and delicate first course, ideal for cold autumn and winter evenings. It’s also quite quick and easy to make. The most annoying thing is perhaps cutting the pumpkin. But it’s bearable, right? A truly delicious cream; and besides the taste, think of the wonderful vitamin boost this dish gives you! Come on, make it also for your children!
Do you like veloutés? Well, if you’ve arrived here I imagine your answer is yes. Then I recommend you also try:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the pumpkin and carrot velouté
- 21 oz Pumpkin (weight net of trimmings)
- 10 oz Carrots (weight net of trimmings)
- 1 Yellow onion (medium-large)
- 3 cups Vegetable broth
- 1/2 cup Grana Padano or Parmesan (grated)
- Extra virgin olive oil
- Salt
- Black pepper
Tools
- 1 Saucepan with lid
- 1 Immersion blender
Preparation of the pumpkin and carrot velouté
Clean the pumpkin, removing the skin, seeds and all internal filaments. Wash and cut it into pieces.
Trim the carrots, peel them, wash them and cut them into pieces as well.
Peel the onion and slice it thinly.
In a large saucepan, heat a few tablespoons of oil, then add the onion and let it soften gently for a couple of minutes.
Then add the pumpkin and carrots, stir and let them brown for a couple of minutes before covering them with very hot broth.
Cover and cook for about 40 minutes over medium heat, stirring occasionally.
When cooked, blend everything with an immersion blender until you obtain a smooth and homogeneous cream.
Add the grated cheese and adjust the salt, if necessary. Mix to combine the ingredients well.
Serve the pumpkin and carrot velouté in individual bowls, sprinkle it with freshly ground black pepper, drizzle with a little oil and serve immediately, very hot. Enjoy! Paola
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