Pumpkin velouté:the very gourmet and inescapable recipe from Chef Philippe Etchebest

Winter and its low temperatures are comfortably installed, and you never get tired of its ever warmer dishes. Easy to prepare, there are a multitude of recipes for veloutés , for all tastes and desires. If it is homemade, it is even better; in addition to having the satisfaction of doing it yourself, you will also have a tasty soup in your bowl. To delight our taste buds while enjoying the benefits of seasonal vegetables :we opt for a pumpkin velouté . Still need to have the perfect recipe. And for that, we can definitely trust Chief Etchebest . The flagship coach of the cooking show Top Chef, reveals his very gourmet and inescapable recipe for pumpkin velouté.

Philippe Etchebest's pumpkin velouté recipe

We can promise you one thing:young and old will enjoy it . The must? Impossible to miss this recipe. We assure you a great success with the palate of your family or friends. Put on your apron and go to the kitchen:

Ingredients for 4 people:

• 1 onion
• 2 cloves of garlic
• 700g pumpkin
• 1 tbsp. tablespoon olive oil
• 50 cl of chicken stock
• 50 cl of cream
• 60 g of butter
• a few pinches of powdered Espelette pepper
• salt
• pepper

Preparation:

1. Peel the onion, then slice it.
2. Peel the garlic cloves, degerm them and then chop them finely.
3. Peel the pumpkin before cutting its flesh into cubes.
4. Heat the oil in a pot, then sauté the pumpkin with the onion and garlic.
5. Add the chicken stock and bring to the boil.
6. Bake for approx. 30 minutes
7. When the pumpkin is cooked, add the cream and butter.
8. Pour into the bowl of a blender and blend until smooth.
9. Salt, pepper, and add the chilli
10. Serve hot with toasted croutons.