Pumpkin velouté
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.
Ingredients
- 500g of French ribbed pumpkin , peeled, deseeded and cut into 1cm cubes
- 100g of butter
- 300ml of chicken stock
- 100g of Parmesan , grated
- 1 tbsp of truffle oil
- salt
- pepper
Equipment
- Food processor or blender
Method
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
- 100g of butter
- 500g of French ribbed pumpkin , peeled, deseeded and cut into 1cm cubes
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
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Pumpkin velouté
