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Pumpkin velouté

Pumpkin velouté in a bowl

Pumpkin velouté

Name: Pumpkin velouté
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 50g butter; 2 shallots chopped; nutmeg for grating; 500g pumpkin or squash, peeled, deseeded and cut into 3cm cubes; 1 bay leaf; 600ml vegetable stock; 100ml single cream plus extra to serve; 2 tbsp pumpkin seeds

Anna Glover

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 5 out of 5.2 ratingsRate

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Make the most of seasonal pumpkin or squash with this creamy autumnal soup. Garnish with toasted pumpkin seeds, a drizzle of cream and black pepper

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Ingredients

Nutrition

Units:

MetricUS

50g butter
2 shallots

chopped
nutmeg

for grating
500g pumpkin

or squash, peeled, deseeded and cut into 3cm cubes
1 bay leaf
600ml vegetable stock
100ml single cream

plus extra to serve
2 tbsp pumpkin seeds

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Nutrition: Per serving

kcal241
fat19g
saturates10g
carbs11g
sugars6g
fibre2g
protein5g
salt0.6g

Method

step 1

Melt the butter in a stock pot or large pan. Fry the shallots with a grating of nutmeg for 8-10 mins until soft. Add the pumpkin and bay leaf and fry for a few more minutes, stirring to coat in the butter, then pour over the stock. Bring to a simmer and cook, covered, for 15-20 mins more until the pumpkin is very tender.
step 2

Remove and discard the bay leaf, add the cream and blend thoroughly using a hand blender. Transfer the soup to a clean pan (you can sieve it if you prefer it totally lump-free). Bring to a gentle simmer and taste for seasoning. Add a splash more stock or water if you prefer a thinner soup.
step 3

Toast the pumpkin seeds in a dry frying pan for a few minutes until they start to pop and crackle. Grate over a little nutmeg and toss with a pinch of salt, then transfer to a plate to cool.
step 4

Just before serving, blend the soup with a hand blender again to make it lighter and creamier. Divide the soup between four bowls, drizzle over some more cream and top with the toasted seeds and black pepper. Will keep in an airtight container in the fridge for up to three days or frozen for up to three months.

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A star rating of 5 out of 5.2 ratings

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