Had some uncooked pumpkin leftover in my fridge and my carton of cream was approaching its used by date, it got me thinking Veloute, Veloute……
Adapted this recipe from Justin North’s Potato Veloute recipe from his “French Lessons” cookbook. Along with the veloute, I made a thyme chantilly which is a savoury whipped cream flavoured with thyme leaves & a bit of lemon juice. The chantilly was amazing, but next time i’ll infuse the thyme into the cream longer, for a more intense flavour hit.
Also in this recipe is my favourite saute medium, extra virgin olive oil & unsalted butter. Something magical happens when you combine this two fats/oils. Works great on my palate, I don’t know about everyone else?
Pumpkin Veloute
- 20 grams butter
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, finely sliced
- 4 sprigs of thyme (I’m addicted to this herb)
- 200 grams pumpkin
- 800 mls white chicken stock
- 50 mls cream
- 1 tsp of lemon juice
- Salt & white pepper
- Melt the butter with olive oil on saucepan.
- Add onions, garlic & thyme and season with salt & pepper.
- Sweat under low heat until onion is soft & translucent.
- Add pumpkin and sweat for another 2 minutes.
- Add chicken stock, bring to the boil & season.
- Lower heat and simmer until pumpkin is very soft.
- Add cream, bring soup back to a simmer.
- Spoon into blender, and whiz it to a smooth puree.
- Check seasoning, the pass it through a fine sieve.
Thyme Chantilly
- 50 mls of chilled cream.
- 1 tbsp of thyme leaves (fresh, quit the dried stuff).
- 1 tsp of lemon juice.
- Pinch of Salt.
- Whisk cream until it thickens to ribbon stage.
- Fold in thyme leaves, salt & lemon juice.
- Whisk to soft peaks.
- Chill until ready to use.
Serve Pumpkin veloute with dollop of thyme chantilly & croutons.
