Pumpkin velouté

PT45M

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Ingredients

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1
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
2
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
  • 300ml of chicken stock
  • 100g of Parmesan
3
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
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