Pumpkin Velouté with Chicken Broth Recipe
Pumpkin Velouté with Chicken Broth
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Make a larger quantity of this soup and freeze it in an airtight container. For a more refined touch, add a splash of cream.

For 6 servings

- 1.5 kg (3 lb.) pumpkin
- 1 onion
- 1/2 tsp. ground ginger
- 1 Tbsp. olive oil
- 2 pots of Knorr homestyle chicken stock or 900 ml (4 cups) homemade broth
- Nutmeg
- Chervil
- Freshly ground pepper
  1. Peel and coarsely chop the onion. Peel the pumpkin and cut into large pieces.
  2. Sauté the onion and pumpkin in olive oil in a large pot for about 5 minutes.
  3. Add the ground ginger and pepper. Add 900 ml (4 cups) water and the 2 pots Knorr homestyle chicken stock.
  4. Remove the pot from the heat and purée the mixture until smooth.
  5. Grate in some nutmeg, correct the seasoning and serve immediately with thin slices of toasted baguette and a few sprigs of chervil.
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