Fall is the perfect season to enjoy pumpkin in all its goodness! Today I propose a creamy and delicate pumpkin velouté, ideal for warming up cooler days with its enveloping flavor.
Pumpkin is a precious vegetable: rich in fiber, vitamins A, B, and C, and antioxidants, it is low in calories but incredibly nutritious. Thanks to its high water content, it helps hydration and provides a pleasant sense of fullness. Moreover, it keeps well in the freezer, allowing us to prepare tasty dishes in no time.
Discover how to make this delicious pumpkin velouté!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 lbs Pumpkin
- 3.5 oz Carrots
- 1 Potato
- 2 tbsp Olive Oil
- 1 1/2 Onion
- 1 sprig Rosemary
- Vegetable broth (alternatively hot water and vegetable bouillon cube)
- to taste Salt
- to taste Pepper
- 1 leaf Bay Leaf
- Milk (* optional)
Preparation
Granular Vegetable BrothIn a pot, bring plenty of water to a boil with celery, carrot, and onion for about an hour.
If using a pressure cooker, you will halve the cooking times.
Alternatively, keep some hot water and a vegetable bouillon cube handy. I use my granular vegetable broth, you can find the recipe HERE.Cut the pumpkin, potato, onion, and carrots into chunks and set aside.
In a large pot, heat a drizzle of oil and sauté the onion for a few seconds.
Add the chopped vegetables and let them flavor over medium heat for a few minutes.
Pour the hot vegetable broth over the vegetables until they are almost completely covered (do not overdo it because the pumpkin releases a lot of water).
Add a pinch of salt, the rosemary, and the bay leaf.
If using a vegetable bouillon cube instead of broth, add just hot water and adjust the salt at the end of cooking after tasting.
Bring to a boil, cover with a lid, and cook over low heat for about 20 minutes, until the vegetables are soft.
Remove the bay leaf and the whole rosemary if used.
Using an immersion blender, blend the vegetables until smooth and velvety.
For an even creamier texture, you can add a splash of milk (optional).
Serve the velouté hot with croutons or toasted sandwich bread. If you like, add some grated Parmesan cheese.
And here is your pumpkin velouté, a simple, genuine dish perfect for cooler evenings! Creamy and rich in flavor, it is ideal to enjoy with crispy croutons or a drizzle of raw oil to further enhance its delicate taste. You can personalize it by adding spices like nutmeg or a pinch of pepper for an extra touch.
If left over, store it in the refrigerator for a couple of days or freeze it in practical portions to have it always ready to use. Enjoy your meal!
Tips
If the velouté seems too liquid, you can thicken it by cooking it a few minutes longer over low heat, uncovered. If it turns out too thick, add a little water or vegetable broth.
For a more intense flavor, you can add a pinch of nutmeg or some freshly ground black pepper.
Storage
The pumpkin velouté keeps in the refrigerator for 2-3 days, sealed in an airtight container. You can also freeze it in portions, to have it always ready to use.
Find out how to freeze pumpkin by clicking HERE.
FAQ – Pumpkin Velouté
Can I use other types of pumpkin?
Yes, you can use the pumpkin you prefer. The important thing is that it is ripe and firm.
Can I add other ingredients?
Of course! You can enrich the velouté with other vegetables, such as potatoes, leeks, or celery.
How can I make the velouté more appetizing?
You can add a drizzle of raw oil, toasted pumpkin seeds, or some cream or milk.
