Spiced pumpkin veloute
Ingredients
- 4 tbsp olive oil
- 2 onions, finely chopped
- Bay leaf x1
- Thyme
- Smoked paprika
- 1kg pumpkins or squash, peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 142ml pot double cream
Crème fraiche for garnish
Fresh dill for garnish
Method
1. Heat olive oil in a pan, add chopped onions and cook gently for 5 minutes or until soft without colour
2. Add peeled and diced pumpkin, bay leaf and thyme cook for a further 5 minutes
3. Add stock and sprinkle of paprika, depending on how spicy you want it and cook for 10 – 12 minutes until the pumpkin is soft
4 . Add double cream, and check seasoning
5 . Blend in a Thermomix until a velvety texture is achieved
6. Serve piping hot with a swirl of crème fraiche and dill, serve with crusty homemade bread
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website.
Craig can be contacted by phone on : 07845 083 793