Here is the recipe for a pumpkin velouté for 4 people, enhanced with our pistachio and truffle pesto.
Ingredients:
-
800 g pumpkin
-
1 medium potato
-
1 onion
-
750 ml vegetable broth
-
3 tablespoons extra virgin olive oil
-
Salt and pepper to taste
-
4 tablespoons of our pistachio and truffle pesto
-
Toasted bread croutons (optional), for serving
Method:
Preparation of the ingredients:
Peel the pumpkin, remove the seeds, and cut it into cubes.
Peel and chop the potato.
Finely slice the onion.
Cooking the vegetables:
Heat the extra virgin olive oil in a pan, add the onion, and sauté until it becomes translucent.
Add the pumpkin and potato and let them brown slightly.
Add the broth:
Pour in the vegetable broth until the vegetables are covered. Bring to a boil, then cook over medium heat for about 25 minutes, until the pumpkin and potato are tender.
Blend the soup:
Use an immersion blender to purée everything into a smooth, velvety cream.
Season with salt and pepper if needed.
Serve with our pistachio and truffle pesto:
Serve the hot velouté in deep plates.
Add a spoonful of our pistachio and truffle pesto in the center of each portion.
Optionally, accompany with toasted bread croutons.
Enjoy your meal!