Name: Pumpkin Velouté
Cook time: 30 min
Yield: 4
Ingredients: 600 g pumpkin pulp; 1 onion (150 g approx); 1 potato; 30 g olive oil; 500 g chicken or vegetable broth; 40 g of grated Emmental cheese; 1 pinch of nutmeg; 100 g of cream; Peeled pumpkin seeds; Salt and pepper

Pumpkin velouté

Creams30 minutes4 people

(1.009 votes)

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By Mayra Fernandez Joglar

There are only a few hours left to the most magical night of the year. It is time for final preparations and to make the most of time with family members and especially with the little ones.

Therefore, today, we need to make a quick meal so that we have time to attend the Cavalcade of the Magi. But we do not want more dishes from past parties and if we take into account how cold it is outside ... what do you think if we prepare something warm? like a soup, a cream or why not a velvety?

Pumpkin Velouté

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Smooth and tasty cream to enjoy the flavor of pumpkin.

Mayra Fernandez Joglar

Recipe type: creams
Rations: 4

Cooking time: 30M
Total time: 30M

Ingredients

600 g pumpkin pulp
1 onion (150 g approx)
1 potato
30 g olive oil
500 g chicken or vegetable broth
40 g of grated Emmental cheese
1 pinch of nutmeg
100 g of cream
Peeled pumpkin seeds
Salt and pepper

Music

Peel and cut the onion into quarters, place it in the glass and chop it 5 seconds, speed 4. Lower the pieces that have stuck to the glass.
Add 30 g of olive oil and fry the onion for 5 minutes, 100º and speed 1.
While peeling and chopping the potato and pumpkin. [i] Attention with the latter, which has hard skin and the knife can slip us and cause an incident !! [/ i]
Add them to the onion when it is already transparent. Saute everything together during 2 minutes, 100º and speed.
Then add the broth and cook for 20 minutes, 100º, speed 1. If you see that the pumpkin is still hard, you can cook it for another 5 minutes, at the same temperature and speed.
When the vegetables are soft, we will salt and pepper them and add the grated cheese and nutmeg.
Let the temperature drop to 90º and crush during 1 minute going from speed 5 to 10.
Lower the cream onto the blades, add the cream and add salt to taste. Stir during 15 seconds at speed 2.
Serve right away with peeled pumpkin seeds.

Notes

If we do not have broth, it can be replaced with half a liter of hot water to which we will add 2 teaspoons of concentrated homemade broth or a tablet.[br][br]To decorate we could also put a trickle of cream on top. In contrast with the orange it looks very good.

Equivalences with TM21

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Nuria52 said

14 years August

How rich this cream is, I made it this morning, rich and very fine, I put a little bit of spice in it, because at home we really like chilli ... and this one that you lean on, let's repeat. Thanks for your recipes and advice. Happy New Year 2012. Kisses

Reply to Nuria52

Mayra Fernandez Joglar said

Hello Nuria:

I'm glad to know that you liked the recipe.

I write down your suggestion of the spicy ... it has to be good, good!

kisses!

Reply to Mayra Fernández Joglar

TRADE said

13 years August

Before I made the pumpkin cream and we did not like it until I tried this, it is super fine and delicious, the only thing that I have varied are the pumpkin seeds after two nuts per person on the plate, what a rich contrast

Reply to MERCE

Hi Merce,

It had not occurred to me to put nuts, I will do it next time !!