Pumpkin Velouté

The pumpkin velouté is a creamy and comforting dish, perfect for the colder months. Here’s how to prepare a classic Italian-style pumpkin velouté.

Ingredients

• 800 g pumpkin flesh
• 1 onion
• 1 medium potato
• 1 liter vegetable broth (or chicken broth, if you prefer)
• Extra virgin olive oil
• Salt
• Pepper
• Nutmeg (optional)
• Fresh cream for garnish (optional)
• Toasted pumpkin seeds for garnish (optional)

Preparation

1. Clean the pumpkin by removing the skin and seeds and cut the flesh into cubes.
2. Peel and finely chop the onion and the potato.
3. In a large pot, sauté the chopped onion with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the pumpkin cubes and the potato, and let them brown for a few minutes.
5. Pour the vegetable broth into the pot until it covers the ingredients.
6. Bring to a boil, then reduce the heat and let it simmer for about 20-30 minutes or until the pumpkin and potato are tender.
7. Blend everything with an immersion blender until you obtain a smooth and homogeneous cream.
8. Adjust with salt and pepper and, if you like, add a pinch of nutmeg for a more aromatic flavor.
9. If you want to make the velouté even creamier, you can add a little fresh cream and mix well.
10. Serve the velouté hot, garnished with toasted pumpkin seeds and a drizzle of raw olive oil.

Fun Facts

In Italy, pumpkin is highly appreciated for making autumn and winter dishes. Besides the velouté, it is used to prepare risottos, stuffed pasta such as Mantuan tortelli, and also in desserts like the typical Venetian pumpkin bread. Being a very versatile ingredient, it lends itself well to different interpretations in the kitchen.