As winter settles in with its chilly days, nothing beats a comforting, warm bowl of velouté. These silky soups are simple to make at home, offering endless variations to suit any palate. For the ultimate seasonal delight, harness the natural sweetness of pumpkin while enjoying its health benefits. Renowned chef and Top Chef coach Philippe Etchebest shares his irresistible pumpkin velouté recipe—a foolproof favorite that's rich, creamy, and guaranteed to impress.
Philippe Etchebest's Pumpkin Velouté Recipe
This velouté is a hit with everyone, from kids to adults. Follow these steps for restaurant-quality results every time. Don your apron and let's get cooking.
Ingredients for 4 people:
- 1 onion
- 2 cloves of garlic
- 700g pumpkin
- 1 tbsp. tablespoon olive oil
- 50 cl of chicken stock
- 50 cl of cream
- 60 g of butter
- a few pinches of powdered Espelette pepper
- salt
- pepper
Preparation:
- Peel the onion, then slice it.
- Peel the garlic cloves, degerm them and then chop them finely.
- Peel the pumpkin before cutting its flesh into cubes.
- Heat the oil in a pot, then sauté the pumpkin with the onion and garlic.
- Add the chicken stock and bring to the boil.
- Bake for approx. 30 minutes
- When the pumpkin is cooked, add the cream and butter.
- Pour into the bowl of a blender and blend until smooth.
- Salt, pepper, and add the chilli
- Serve hot with toasted croutons.
