American cuisine
Easy

Baby Pumpkin Veloute

Baby Pumpkin Veloute
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The sweet nuttiness of baby pumpkin veloute is perfect for the fall/ winter season. You can make it for your family or just treat yourself during the holiday season.

Recipe
PRE TIME: 30 min
COOKING TIME: 2 hr
TOTAL TIME: 2 hr 30 min
4 SERVING
Ingredients:
  • 1 ea. Baby pumpkin
  • For The Soup
  • 1 ea. Butternut squash
  • 2 tbsp. Cooking oil
  • 1 pinch Salt
  • 1/8 tsp. Pepper
  • 1 tbsp. Brown sugar
  • Sauce
  • Brown Butter
  • 1.5 lb. Butter
  • Sautéed Squash
  • 1 tbsp. Cooking oil
  • 1/8 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 tbsp. Brown sugar
  • 1 cup [Brown Butter]
  • For Blending
  • 3 cup Fresh orange juice
  • 1/2 tsp. Salt
  • 1/8 tsp. Cayenne
  • 1/2 tsp. Brown sugar
  • Garnish
  • 2 cup Creme fraiche
  • 1 tsp. Chinese 5 Spice
  • 1/4 tsp. Cayenne
  • 1 1/2 tbsp. Sherry vinegar
  • 1/2 tsp. Salt
  • Garnish 2
  • 1 tsp. Pomegranate seeds
  • 2 tbsp. Chives, sliced
Directions:
Step 1
Step 1
1
Preheat oven to 350°F/190°C.
Step 2
Step 2
2
Wrap the baby pumpkin in foil and roast for 45 min to an hour until tender.
Step 3
Step 3
3
Split the squash and remove and discard seeds.
Step 4
Step 4
4
Make a thick slice of the top of the squash and reserve it for dicing.
Step 5
Step 5
5
Season with oil, salt, and brown sugar.
Step 6
Step 6
6
Roast with the pumpkin at 350°F/190°C until tender for 45 min to an hour. Reserve.
Step 7
Step 7
7
In a large saucepan brown the butter. Use a large pot as the butter will bubble. Brown until fragrant and nutty. Should be dark brown. Reserve.
Step 8
Step 8
8
Dice the reserved butternut squash into large dice.
Step 9
Step 9
9
Saute in a medium saute pan on medium-high heat in oil. Do not move the squash to often to ensure a deep roast color. Saute for 5 minutes until just tender.
Step 10
Step 10
10
Add salt, pepper, brown sugar. Allow the sugar to caramelize and reserve.
Step 11
Step 11
11
Remove the skin from the squash and place in the blender.
Step 12
Step 12
12
Add the brown butter, orange juice, brown sugar, salt, and cayenne. Blend on high to the proper consistency. NOTE: do not overload blender/blend in several batches. Adjust seasoning to taste. Reserve warm.
Step 13
Step 13
13
In a mixing bowl, add all the ingredients of【Garnish】and mix well.
Step 14
Step 14
14
Remove the top from the baby pumpkin and using a spoon remove seeds and flesh from the baby pumpkin. Be mindful not to puncutre the skin.
Step 15
Step 15
15
In the pumpkin " bowl" add diced squash and pomegranate seeds.
Step 16
Step 16
16
Pour the warm soup into the pumpkin, top with creme fraiche and chives.
Step 17
Step 17
17
Enjoy!
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