Recipe: Perfect Pumpkin veloute
Pumpkin veloute. Puree the pumpkin with a stick blender. Separately, in a small pot, put the fresh cream and the Taleggio cheese on a gentle heat to let the cheese melt properly. Once melted, put the cheese / cream mixture you have into the pumpkin mixture and mix the ingredients well, stiring with a whisk or using the stick blender again.
With a hand mixer or blender puree the pumpkin mixture adding the nutmeg, saffron, black pepper, and salt to taste. At this pointe you can add a small amount of broth to reach the right consistency if needed. Garnish with toasted pumpkin seeds and a drizzle of heavy cream. You can cook Pumpkin veloute using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pumpkin veloute
- Prepare of Pumpkin300g.
- It’s of Butter320g.
- It’s of Garlic1/2.
- It’s of Salt.
- Prepare of Chicken stock400ml.
- It’s of Shallots,sliced.
Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Sweat the onion in a little oil until soft, add the baked pumpkin, chicken stock, sherry vinegar & parmesan and bring to the boil. Blend in a high powered blender until completely smooth. For the pumpkin seed paste, combine all of the ingredients together in a blender and blitz until smooth.
Pumpkin veloute step by step
- Sweat the shallots in the butter,without colour,until cooked and soft.
- Add garlic,pumpkin,and correct seasoning and cook for 5mins.
- Add the chicken stock,bring to boil.
- Simmer for 5 mins.
This dish would make a fantastic vegetarian starter for an autumnal dinner party, or would work equally well served with crusty bread as a luxurious lunch. Sprinkle pumpkin with salt and pepper. On a separate oven tray, spread seeds and. In this delicious starter recipe Aaron Patterson stuffs tortellini with Colwick cheese and a velvety chicken mousse, served in a creamy pumpkin velouté. Colwick cheese is a soft curd cheese with a creamy, slightly sour texture which can be bought from cheesemongers and specialist delis.