Pumpkin Velouté Soup Recipe with Pictures
Prepare this pumpkin velouté soup using shallots, butter, garlic, pumpkin, parmesan, and chicken stock. Follow this easy pumpkin velouté recipe with pictures to the end.
Recipes Kenya
0
3
Prep Time
15 min
Cook Time
45 min
Serving
8
Difficulty
Easy
Cooking Preparation(mise-en-place)
Place all pumpkin velouté ingredients on the preparation table.
- Wash, peel, and cut the vegetables.
- Weigh the butter, stock, and truffle oil.
- Assemble all needed utensils nearby.
How to make pumpkin velouté soup
Follow this simple procedure to the last step.
Ingredients
- 2- pumpkin (300g)
- 600g- butter
- 2- Shallots
- 1.2ltrs- Chicken stock
- 2tbsp- Truffle oil
- 1/4- Clove of garlic
- 60g- Parmesan
- salt, pepper to taste
Nutritional Information
- Energy: 2883kJ
- Cals: 689kcal
- Fat: 71.4g
- Sat fat: 43.9g
- Carb: 6.7g
- Sugar: 1.5g
- Protein: 5.3g
- Fibre: 1.5g
- Sodium: 3.0g
Directions
1. Sauté the shallots.
Sauté the shallots in butter without browning until tender and cooked through.
2. Add the garlic, pumpkin, parmesan and truffle oil.
Add the garlic, pumpkin, parmesan and truffle oil. Correct the seasoning and cook for 5 minutes.
3. Add the chicken stock.
Add the chicken stock, bring to the boil, and simmer for 5 minutes.
4. Blend.
Blend and correct the seasoning.
5. Serve hot.
Serve hot in a clean soup bowl.
