in Soup Recipes

Pumpkin and pear velouté

updated

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Ingredients for 4 servings:

  • 750 g butternut squash
  • 2 large pears
  • 1 m.-large shallot(s)
  • 25 g butter
  • 75 cl vegetable stock
  • 25 cl crème fraîche
  • e.g. salt and pepper
  • n. B. ginger powder
  • n. B. pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Autumn soup

Peel and dice the pumpkin. Peel and halve the pears, remove the cores, and dice them as well. Finely chop the shallot. Melt the butter in a saucepan and sauté the shallot until translucent. Add the pumpkin and pear, stir for a few minutes, then pour in the stock. Let it simmer for 20 minutes. Purée with a hand blender and stir in the crème fraîche. Season with salt, pepper, and ginger powder. Drizzle with pumpkin seed oil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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