×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:
 

Spiced Pumpkin Velouté, herbs and truffle oil

2021-10-29

   La version Française se trouve ICI
Gourmet spiced pumpkin velouté, a comfort food for gourmets ! 

Don't forget to share your photos once you tried this recipe! HERE 







Video

Check out my YouTube Channel : HERE

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


 

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

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

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


Ingredients

Spiced Pumpkin Velouté

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)

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)

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)

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)

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)

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

 

You will need...

Steps

Here's the recipe video:
Check out my YouTube Channel : HERE

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
Spiced Pumpkin Velouté

Store this velouté in the fridge in an airtight container
Spiced Pumpkin Velouté

The result and the pix





Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe


Post a Comment













  



Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

Cooking with the same ingredients ?


What else to cook with Chicken stock


What else to cook with Cumin


What else to cook with Turmeric


What else to cook with Onions


What else to cook with Paprika


What else to cook with Rosemary

Rating:
4 / 5
76 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

, Chicken stock, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

,

Pink pralines

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Pumpkin

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



8 lbs 3 oz Pumpkin (3.7 kg)

1 Garlic Bulb

1 Onion

2 Tablespoons Vegetable oil (30 g)

4 ½ Cups Chicken Stock (1 Liter)

1 ¾ Cup Water (400 g)

1 Cup Cream (200 g)

2 tablespoons of Honey

1 pinch of Pepper

2 teaspoons Salt (12 g)

1 teaspoon of Turmeric

1 pinch of Paprika

1 tablespoon of Cumin

1 tablespoon of Rosemary

some Mushrooms

some Truffle Oil