Pumpkin and Carrot Velouté

Name: Pumpkin and Carrot Velouté
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: Carrots 14.1 oz; Pumpkin 2.2 lbs; Shallot 2.1 oz; Sour cream; Pumpkin seeds 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2.8 tbsp; Water 4 ¼ cups; Sage 2 sprigs; Thyme 2 sprigs; Rosemary 2 sprigs

256

Calories per serving

Vegetarian

Energy Kcal 256
Carbohydrates g 19.7
of which sugars g 16.4
Protein g 5.8
Fats g 17.1
of which saturated fat g 4.34
Fiber g 5.4
Cholesterol mg 13
Sodium mg 400

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 4 persone
Cost: Low

PRESENTATION

The veloutés are one of the most loved dishes during this period, along with creams, soups, and broths. There are really many alternatives, in fact, any seasonal vegetable can be transformed into a delicate cream to be enjoyed as a first course, but this time we have chosen to surprise you with a gourmet version that all your guests will love. The pumpkin and carrot velouté is enhanced by a quenelle of sour cream and a sprinkle of toasted pumpkin seeds that, thanks to their crunchiness, will make everything extremely tasty. But if you are not a fan of crème fraîche, no problem! Use the creamy cheese you love the most, goat cheese, for example, will be perfect to personalize your pumpkin and carrot velouté. Grab a spoon and enjoy this delicate cream while it's still steaming hot.

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INGREDIENTS: Carrots 14.1 oz (400 g); Pumpkin 2.2 lbs (1.2 kg); Shallot 2.1 oz (60 g); Sour cream (80 g); Pumpkin seeds 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2.8 tbsp (40 g); Water 4 ¼ cups (1 l); Sage 2 sprigs; Thyme 2 sprigs; Rosemary 2 sprigs

Preparation

How to prepare Pumpkin and Carrot Velouté

To prepare the pumpkin and carrot velouté, start by cleaning the pumpkin. Using a knife, remove the skin 1, then cut it in half and use a spoon to scoop out the seeds 2. At this point, cut the pumpkin into slices first 3.

and then into cubes 4, you'll get about 1.87 lbs. Move on to the carrots, peel them 5 and cut them into slices about 0.6 inches thick 6.

Prepare the bouquet garni by tying sage, thyme, and rosemary with a piece of string. Slice the shallot 7 and transfer it into a pot where you have already poured the oil 8. Add the bouquet garni 9 and let everything brown over low heat for about 10 minutes.

Then remove the aromatic sprig 10 and add both the pumpkin and carrots 11. Season with salt 12 and let it cook for 5 minutes, stirring occasionally.

Then pour in the water 13, cover with a lid 14 and let it cook for about 40 minutes. Meanwhile, toast the pumpkin seeds: transfer them to a baking dish and bake at 374°F for about 15 minutes until they are well toasted 15, then set aside.

As soon as both the pumpkin and carrots are cooked 16, turn off the heat and blend everything with an immersion blender (17-18) until you get a smooth and homogeneous cream.

Plate the velouté and garnish the dish with a spoonful of sour cream 19, some pumpkin seeds, and a pinch of black pepper 20. Enjoy your pumpkin and carrot velouté while it's still hot 21.

Storage

The pumpkin and carrot velouté without sour cream and pumpkin seeds can be stored in the refrigerator for a couple of days in an airtight container. If you have used all fresh ingredients, you can freeze it for about a month.