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

Preheat oven to 350°F/190°C.

Step 2

Wrap the baby pumpkin in foil and roast for 45 min to an hour until tender.

Step 3

Split the squash and remove and discard seeds.

Step 4

Make a thick slice of the top of the squash and reserve it for dicing.

Step 5

Season with oil, salt, and brown sugar.

Step 6

Roast with the pumpkin at 350°F/190°C until tender for 45 min to an hour. Reserve.

Step 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

Dice the reserved butternut squash into large dice.

Step 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

Add salt, pepper, brown sugar. Allow the sugar to caramelize and reserve.

Step 11

Remove the skin from the squash and place in the blender.

Step 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