Today's recipe is perfect for cold autumn evenings: we're talking about pumpkin velouté with carrots and potatoes, because no ingredient reigns supreme this season quite like pumpkin!
Pumpkin, in fact, doesn't just enrich and color the table with the many recipes it lends itself to — it's also the favorite fruit for Halloween decorations.
Rich in carotenes, minerals, pro-vitamin A as well as vitamin C and B vitamins, pumpkin is a source of remarkable properties and benefits, and one of the main foods in low-calorie diets or even those suited to people with diabetes.
Let's see how to prepare this velouté made with pumpkin, carrots and potatoes with organic extra virgin olive oil: for this recipe we used our organic extra virgin olive oil, characterized by a bright green color and an intense fruity flavor, with notes of fruit and green apple and a bitter finish.
Ingredients for 2 people
- 450 g pumpkin slices
- 2 large carrots
- 1 potato
- Organic extra virgin olive oil
- Nutmeg
- Salt
- Sunflower, pumpkin and sesame seeds for garnish
- Toasted bread croutons
Method
Chop the pumpkin, carrots and potato into small pieces, then sauté them with a bit of organic extra virgin olive oil in a medium-large pot for a couple of minutes.
Add water until it fills a little more than half the pot, salt it and cook for about 40 minutes. Once everything is cooked, blend with an immersion blender using two ladles of the cooking water. If you prefer a less thick velouté, add more water and blend again.
Now plate it up and garnish with nutmeg and pumpkin, sunflower and sesame seeds, adding a drizzle of raw oil. Finally, serve the velouté with the bread croutons and... enjoy your meal!
