Pumpkin Velouté is a truly tasty, hearty dish with an orange color that brings joy to the table.
Looking for more pumpkin recipes? Click the following link: Collection: Pumpkin Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb 5 oz Cleaned pumpkin
- 1 sprig Rosemary (even half is enough)
- 4 leaves Sage
- 2 cups Water
- 1 Broth cube (vegetable Knorr Broth, more information in the notes)
- as needed Olive oil
- 1 Onion (about 1.8 oz)
- as needed Grated Parmesan cheese
- 3.5 oz Fresh spreadable cheese
Preparation
Clean the pumpkin, remove the skin (I use a peeler) and the seeds.
Cut it into small pieces.
In a saucepan, prepare the broth with 2 cups of water and a vegetable broth cube.
In a pot, add a bit of oil, chopped onion, tied rosemary (so it doesn’t fall apart and is easy to remove later), sage, and sauté for a few minutes.
Now add the pumpkin, the broth, cover with a lid, leaving it slightly open, and cook for about 20/25 minutes.
The pumpkin should fall apart with a fork.
Remove the rosemary and sage.
Place the pumpkin in a blender and blend until it becomes a smooth purée without pieces.
If you prefer, you can also use an immersion blender.
Check if it’s necessary to add a little oil, adjust salt.
Put everything back in the pot, add the spreadable cheese and let it melt well.
To avoid having pieces of unmelted cheese, blend again with an immersion blender to make it homogeneous.
Plate and serve hot.
Tips/Advice
With these doses, the velouté will be slightly thick; if you prefer it more liquid, add some broth.
The spreadable cheese gives the velouté a richer taste and makes it more homogeneous.
To complete the dish, you can add pancetta sautéed in a pan to make it crispy.
I recommend tying the rosemary with roasting twine; otherwise, you risk finding the needles scattered in the velouté, which is not pleasant to feel under the teeth.
Check out other recipes with pumpkin:
If you enjoyed the Pumpkin Velouté, try also the Soup recipes:
With Mussels, Cuttlefish, and Chickpeas
Products used: more information
To make this velouté tastier, I used Knorr’s Vegetable Broth Heart. For more information and if you wish to purchase, click the following link, which will take you directly to the related Amazon page:
I assure you, it has nothing to do with the usual broth cubes. This is a true broth concentrate that gives your dishes a natural taste. This content contains an affiliate link.
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