Pumpkin velouté

Not yet rated

Paul Ainsworth's silky smooth pumpkin velouté recipe can either be served as a starter, or as a rich sauce for a heavenly autumnal main.

First published in 2015





  • Food processor or blender


Add the butter to a pan and set over a low heat. Once foaming, add the diced pumpkin and sweat with the lid on without letting it colour, then remove the lid and cook until soft and dry
Add the chicken stock to a pan, bring to the boil then pour over the pumpkin and return to the boil. Mix in the Parmesan and remove from the heat
Add the contents of the pan to a blender, pulse until smooth then pass through a fine chinois twice. Gently reheat the velouté, season with truffle oil, salt and pepper and serve immediately
First published in 2015

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

Get in touch

Please sign in or register to send a comment to Great British Chefs.