Pumpkin Veloute

This dish would make a fantastic vegetarian starter for an autumnal dinner party or would work equally well served with crusty bread as a luxurious lunch. Add the shallot and cook for about 3 minutes.


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Heat vegetable broth stock and set aside.

Pumpkin veloute. Put olive oil in a deep skillet on medium heat then add thinly sliced leek scallions and sage leaves until golden not browned for about 5 minutes. 500 g Duck fat. 20 Corn-fed chicken wings.

Method Heat a large saucepan with the butter and oil. The sweet apples and crunchy amaretto in this pumpkin velouté recipe make for an enticing partnership to the smooth velouté and salty chicken wings. Do this with the aid of a spoon.

Bring to the boil and cook till the pumpkin is tender about 20 minutes. In a frying pan melt butter and sauté the garlic. Place the pieces of chopped pumpkin thyme and butter in a foil parcel.

To make pumpkin velouté soup with apple and curry start by removing the internal pumpkin seeds and filaments. Add mushrooms and cook for about 15 minutes over low heat cover pan so that mushrooms do not burn. Add cubed pumpkin stirring to coat well and continue for another 3 or 4 minutes.

500 g French ribbed pumpkin. 1 hour 50 minutes The natural sweetness of pumpkin is offset to perfection by the rich earthiness of truffle oil and girolle mushrooms in Colin McGurrans creamy pumpkin velouté recipe. Now peel the pumpkin accurately and dice the flesh.

Add the garlic bay leaf and nutmeg. Bake at 180C Gas mark 5 for an hour or until the pumpkin is soft. The Pumpkin Veloute recipe out of our category Stew.

Clean and cut pumpkin into small cubes. Add half of the mushroom mixture to a large saucepan along with the pumpkin potato and enough water to just cover the veg. EatSmarter has over 80000 healthy delicious recipes online.

5 Granny smith apples. Recipe by Great British Chefs.


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