Pumpkin Veloute

Preparation Time: 45 mins -50 mins

 serves 6 

For the soup 

 850g Pumpkin 

 250g Unslated butter

 3 Onions 

 400g full fat milk 

 4 small sprigs of rosemary 

 ¼ tsp smoked Paprika

 40 ml Double cream 

600 ml Veg stock ( or chicken stock )

 Truffle oil  

6 Deep fried sage leaves to finish ( allow 1 leaf per dish) Decoration…….. 100 grm Dry roasted hazelnuts 

50 grm  Dry toasted Breadcrumbs 

 Melted butter to brush 1 pt 

Whipping Cream Sea salt and ground fresh black pepper         

1/Peel the pumpkin or butternut squash and scoop out the seeds 

2/Chop the flesh into chunks place the pumpkin, butter and onion into a roasting tray and roast in a pre-heated oven  at 180 dgrs for approx. 35 mins or until the pumpkin and onion are soft and caramelised .

 3/Melt the butter in a large pan then add the onion, cook for three – four mins until  golden. before adding the pumpkin and season lightly with a little  salt and pepper. Pour in a good splash of dry white wine and cook until it has bubbled away to leave a syrupy glaze over the pumpkin. Add the bay leaves and 800ml of the stock then bring to the boil. 

Drop in the Parmesan rind and simmer gently uncovered for about 10-15 minutes, until the pumpkin is completely tender. Remove the pan from the heat and leave to cool a little. Discard the Parmesan rind then blend the soup with a handheld blender or in batches in a food processor until smooth. 

If you like you can pass the soup through a blender for a smoother finish. 

Adjust the consistency and flavour of the soup with salt, pepper, more stock and double cream to taste.    
Serves: 6
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