When the air becomes crisp and the days shorten, there’s only one thing we crave: a warm dish that’s a true embrace, and nothing is more comforting than our Cauliflower and Pumpkin Velouté with Tuscan Pecorino!
This recipe is not only a triumph of sweet and enveloping flavors, but it’s also incredibly simple to make, even if you’re not an expert in the kitchen.
The natural creaminess of pumpkin and cauliflower meets the unmistakable savoriness of pecorino, creating a delicious and irresistible balance. Let’s prepare it together!
It’s so simple you’ll wonder why you haven’t tried it before, and yet so delicious that you’ll immediately want a second bowl.
Below, I’ll leave you with other veloutés to try, and then, as always, right below the photo, we’ll discover how to prepare the Cauliflower and Pumpkin Velouté with Tuscan pecorino!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cauliflower and Pumpkin Velouté with Tuscan Pecorino
- 14 oz Delica pumpkin (or Mantovana, net of waste)
- 10.5 oz cauliflower (net of waste)
- 1 potato (medium)
- 1 onion (small)
- 3.5 cups vegetable broth (hot)
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
- 1.75 oz Tuscan pecorino (to grate or slice)
- 1 drizzle extra virgin olive oil
- to taste bread croutons
- to taste pumpkin seeds
- 1 sprig rosemary
Steps
Prepare the vegetables: Peel the pumpkin and potato, then dice them. Clean the cauliflower and cut it into florets. Finely chop the onion or shallot.
Sauté: In a large pot (or a saucepan), heat a generous amount of extra virgin olive oil, add the onion/shallot and let it soften over low heat for a few minutes, being careful not to burn it.
Cook the vegetables: Add the pumpkin cubes, potatoes, and cauliflower florets, and let them flavor while stirring for 5 minutes.
Add the broth: Pour in the hot vegetable broth until it completely covers the vegetables (and a little more). Lightly salt it (remember that pecorino is salty).
Cooking: Bring to a boil, then lower the heat, cover with a lid, and let it simmer for about 20-30 minutes, or until all the vegetables are very tender.
Blend: Remove the pot from the heat, and with an immersion blender, blend the vegetables until you have a smooth and velvety cream.
If it turns out too thick, add more hot broth. If too liquid, put it back on the heat for a few minutes until it thickens. Adjust the salt.
Serve with Pecorino: Serve the hot velouté by adding the final touch with Tuscan Pecorino, you can grate it directly on the velouté or place shavings at the center, a drizzle of raw EVO oil, and a grind of pepper complete the dish.
Storage, Tips, and Variations
Tip: If you like, you can toast some pumpkin seeds or accompany the velouté with some toasted Tuscan bread croutons or chili oil.
You can replace the onion with a shallot.
Use a purple cauliflower to give a different color touch to your velouté.
The velouté can be stored in the refrigerator well-sealed in a container with a lid for 2 days.
Other Recipes
🖥If you want to see other types of recipes you can return to HOME
📲If you don’t want to miss any recipes, you can follow me on my Facebook Page, just activate notifications and you’ll see many new recipes every day.
