Pumpkin Velouté
By Ocado
Published on 01 October 2024
When autumn comes, this pumpkin velouté recipe is the soup that food writer and Great British Bake Off alumni, Manon Lagrève, most looks forward to making. You can serve in a hollowed pumpkin or a regular bowl, if you prefer! Try it with toasted sourdough bread and, Manon’s favourite, salted French butter, for a warming meal.Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 1 ghost pumpkin
- 0.5 Italian sweet delica pumpkin
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 carrots, chopped
- 2 potatoes
- 750ml vegetable stock
- 100ml double cream
- 4 tbsp pumpkin seeds
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Meanwhile, peel and dice the pumpkins, then roast with 1 tbsp of the olive oil for 25 minutes.Step 2
Fry the sliced onion in a pan over medium heat with remaining 1 tbsp of olive oil for 5 mins.Step 3
Add the chopped carrots and potatoes, stir together, and fry for a couple more mins.Step 4
Add the vegetable stock and cook for 10 mins.Step 5
Add the roasted pumpkin to the pan and cook the soup for another 10 mins or until all of the vegetables are soft.Step 6
Carefully pour the vegetables and stock into a blender and blitz until smooth. Season with salt and pepper to taste.Step 7
Pour into your chosen serving vessel, swirl in the cream and top with pumpkin seeds. Serve with toasted sourdough and salted butter, if you like.