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Cuisine d'Aubéry
The food blog of FX
First Course Soup Vegetarian Dish

https://cuisinedaubery.com/recipe/pumpkin-veloute/

Spiced Pumpkin Velouté, herbs and truffle oil

Friday October 29, 2021
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Gourmet spiced pumpkin velouté, a comfort food for gourmets !

FX (François-xavier)

About this recipe

Here's a great recipe if you like pumpkins ! I make this recipe every October, and find this to be the best pumpkin velouté !

Spiced Pumpkin Velouté, herbs and truffle oil

Although pumpkin veloutés were served in Europe a long time ago, they are not so common anymore. I discovered pumpkin soups when I moved to California: Americans love their pumpkins every Fall, and cook them for soups but also in desserts (pumpkin pies)

The first recipes I tried were a bit surprising to me, but year after year, I discovered ingredients to make this velouté tastier

Spiced Pumpkin Velouté, herbs and truffle oil

And one day, I was invited to eat in Las Vegas, at Guy Savoy's restaurant, a top French restaurant. The first dish of the (long) menu was a Truffle and Herbs Pumpkin Soup, which I found incredibly tasty

And that's how how I got inspired to perfect this recipe (which is not Guy Savoy's version !). The spices, the herb, the truffle oil makes this dish really delicious

A great dish if you invite gourmet people over ! And if it's just for yourself, you may skip a few steps like the mushrooms and truffle oil.

Spiced Pumpkin Velouté, herbs and truffle oil

Soups, Veloutés

A few definitions:

A Soup

● Soups, from Latin suppa, were originally a stock made of vegetables and meat, with big chunks in a flavored water. To make it more filling, ancients would add a piece of bread into it

A Mouliné

● is a soup that has been blended and strained

A Potage

● is a stock cooked with vegetables, served in a small bowl at the beginning of a meal

A Velouté

● is a soup, blended and strained, and thickened with corn starch or another thickener

A "Cream of"

● is a velouté with a heavy cream such as "crème fraîche"

A Consommé

● is a stock that has been reduced, and "cleared" (with the egg whites technique)

A Bisque

● is a velouté, made with fish and/or shellfish

Spiced Pumpkin Velouté, herbs and truffle oil

Print Recipe, with photos Print Recipe, no photos
Servings: 10 Preparation Time: 15 Minutes Cooking Time: 1 H Skill: Intermediaire Level Cuisine: American Cuisine Courses: First Course, Soup, Vegetarian Dish, 
Chicken stock Pumpkin Cumin Turmeric Onions Paprika Rosemary
 4
Ingredients
  • With a pumpkin, 3.7 Kg
    For 10 servings

  • Velouté
  •   8 lbs 3 oz Pumpkin (3.7 kilograms)
  •   1 Garlic Bulb
  •   1 Onion
  •   2 Tablespoons Vegetable oil (30 grams)
  •   4 ½ Cups Chicken Stock (1 Liter). For the recipe, see HERE. (or vegetable stock HERE)
  •   1 ¾ Cup Water (400 grams)
  •   1 Cup Cream (200 grams)
  •   2 tablespoons of Honey
  • Epices
  •   1 pinch of Pepper
  •   2 teaspoons Salt (12 grams)
  •   1 teaspoon of Turmeric
  •   1 pinch of Paprika
  •   1 tablespoon of Cumin. Powdered, Ground
  •   1 tablespoon of Rosemary. Fresh or dried
  • Optionally
  •   some Mushrooms
  •   some Truffle Oil


  • With a pumpkin, 3 kg (6 lbs 10 oz )
    For 8 servings

  • Velouté
  •   6 lbs 10 oz Pumpkin (3 kilograms)
  •   0.8 Garlic Bulb
  •   0.8 Onion
  •   2 Tablespoons Vegetable oil (24.3 grams)
  •   3 ½ Cups Chicken Stock (0.8 Liter). For the recipe, see HERE. (or vegetable stock HERE)
  •   1 ½ Cup Water (324.3 grams)
  •   ¾ Cup Cream (162.1 grams)
  •   1.6 tablespoons of Honey
  • Epices
  •   1 pinch of Pepper
  •   1 teaspoon Salt (9.7 grams)
  •   0.8 teaspoon of Turmeric
  •   1 pinch of Paprika
  •   0.8 tablespoon of Cumin. Powdered, Ground
  •   0.8 tablespoon of Rosemary. Fresh or dried
  • Optionally
  •   some Mushrooms
  •   some Truffle Oil


  • With a pumpkin, 2 kg (4 lbs 7 oz )
    For 5 servings

  • Velouté
  •   4 lbs 7 oz Pumpkin (2 kilograms)
  •   0.5 Garlic Bulb
  •   0.5 Onion
  •   1 Tablespoon Vegetable oil (16.2 grams)
  •   2 ¼ Cups Chicken Stock (0.5 Liter). For the recipe, see HERE. (or vegetable stock HERE)
  •   1 Cup Water (216.2 grams)
  •   ½ Cup Cream (108.1 grams)
  •   1 tablespoon of Honey
  • Epices
  •   1 pinch of Pepper
  •   1 teaspoon Salt (6.4 grams)
  •   0.5 teaspoon of Turmeric
  •   1 pinch of Paprika
  •   0.5 tablespoon of Cumin. Powdered, Ground
  •   0.5 tablespoon of Rosemary. Fresh or dried
  • Optionally
  •   some Mushrooms
  •   some Truffle Oil


  • With a pumpkin, 1.5 kg (3 lbs 5 oz )
    For 4 servings

  • Velouté
  •   3 lbs 5 oz Pumpkin (1.5 kilograms)
  •   0.4 Garlic Bulb
  •   0.4 Onion
  •   2 teaspoons Vegetable oil (12.1 grams)
  •   1 ¾ Cup Chicken Stock (0.4 Liter). For the recipe, see HERE. (or vegetable stock HERE)
  •   ¾ Cup Water (162.1 grams)
  •   ⅓ Cup Cream (81 grams)
  •   0.8 tablespoon of Honey
  • Epices
  •   1 pinch of Pepper
  •   1 teaspoon Salt (4.8 grams)
  •   0.4 teaspoon of Turmeric
  •   1 pinch of Paprika
  •   0.4 tablespoon of Cumin. Powdered, Ground
  •   0.4 tablespoon of Rosemary. Fresh or dried
  • Optionally
  •   some Mushrooms
  •   some Truffle Oil


  • With a pumpkin, 800 g (1 ¾lbs )
    For 2 servings

  • Velouté
  •   1 ¾lbs Pumpkin (800 grams)
  •   0.2 Garlic Bulb
  •   0.2 Onion
  •   1 teaspoon Vegetable oil (6.4 grams)
  •   1 Cup Chicken Stock (0.2 Liter). For the recipe, see HERE. (or vegetable stock HERE)
  •   ½ Cup Water (86.4 grams)
  •   3 Tablespoons Cream (43.2 grams)
  •   0.4 tablespoon of Honey
  • Epices
  •   1 pinch of Pepper
  •   ½ teaspoon Salt (2.5 grams)
  •   0.2 teaspoon of Turmeric
  •   1 pinch of Paprika
  •   0.2 tablespoon of Cumin. Powdered, Ground
  •   0.2 tablespoon of Rosemary. Fresh or dried
  • Optionally
  •   some Mushrooms
  •   some Truffle Oil

  • Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=4raOynS-M14

    Result

    Bon appétit ! By the way, this is a dish that I find tastier the next day, as the flavors continue to develop

    Store this velouté in the fridge in an airtight container

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Chicken stock Pumpkin Cumin Turmeric Onions Paprika Rosemary
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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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