Pumpkin and Carrot Velouté

With pleasure! The pumpkin and carrot velouté is a warm and comforting dish, perfect for colder days. Here is the recipe with an Italian twist.

Ingredients

• 500 g of pumpkin
• 200 g of carrots
• 1 onion
• 1 liter of vegetable broth
• Salt and pepper to taste
• Extra virgin olive oil
• Nutmeg (optional)
• Grated Parmesan cheese for serving (optional)
• A little bit of cream or Greek yogurt for garnish (optional)

Preparation

1. Clean the pumpkin, removing the seeds and skin, and cut it into cubes.
2. Clean the carrots and slice them into rounds.
3. Peel and thinly slice the onion.
4. In a large pot, heat a drizzle of oil and sauté the onion until it becomes transparent.
5. Add the pumpkin cubes and carrot rounds. Let them flavor for a few minutes.
6. Cover the vegetables with the vegetable broth and bring to a boil. Reduce the heat and cook until the pumpkin and carrots are soft, about 20-30 minutes.
7. Blend the vegetables with an immersion mixer until you achieve a velvety consistency.
8. Adjust the seasoning with salt and pepper, and if you like, add a sprinkle of nutmeg.
9. Serve the velouté warm, finishing with a drizzle of raw oil and, if desired, a spoonful of cream or Greek yogurt and some grated Parmesan cheese.

The velouté can be enriched with toasted bread croutons, toasted pumpkin seeds, or freshly chopped aromatic herbs.

Curiosity

The origins of this cream are very ancient and are tied to the peasant tradition of preparing hearty dishes with available vegetables. The pumpkin and carrot velouté, in particular, is appreciated for its sweet and delicate flavor and its nutritional properties, such as the richness of beta-carotene, vitamins, and minerals.