Pumpkin Veloute'
Tidbits...This hearty soup is dense and flavourful and perfect for those chilly autumn and winter evenings.
Ingredients
- Cubed pumpkin - 500 g
- Vegetable broth - 500 ml
- Leek thinly sliced white part only - 1
- Scallions - 2
- Sage leaves - 3 or 4
- Nutmeg - 1 tsp. freshly ground
- Saffron - 1 tsp.
- Extra Virgin Olive Oil - 40 g about 3 T
- Heavy Cream - for garnish
- Sunflower seeds - 25 g
- Salt - to taste
- Cracked black pepper - to taste
Instructions
- Clean and cut pumpkin into small cubes.
- Heat vegetable broth (stock) and set aside.
- 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. Add cubed pumpkin stirring to coat well and continue for another 3 or 4 minutes. Add enough vegetable broth to cover pumpkin and cook for about 20 minutes until pumpkin is soft. Do not drown the pumpkin in broth but add more a little at a time as needed. (You will probably not use all of the broth because you want the soup dense)
- With a hand mixer or blender puree the pumpkin mixture adding the nutmeg, saffron, black pepper, and salt to taste. At this pointe you can add a small amount of broth to reach the right consistency if needed.
- Reheat veloute' and serve hot. Garnish with toasted pumpkin seeds and a drizzle of heavy cream.
- Serve with toasted bread.
