Italian
Pumpkin, Orange and Ginger Velouté
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and aromatic pumpkin velouté with the bright notes of orange and the warmth of ginger, finished with crispy croutons and roasted pumpkin cubes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- Olive OilFor the soffritto
- CarrotsFor the soffritto
- Orange ZestZest of orange
- GingerFresh, peeled and chopped
- Delica SquashPumpkin, cut into small pieces; reserve two thin slices for garnish
- SaltTo taste
- Hot WaterTo cover the pumpkin
- Black PepperFor the roasted pumpkin cubes
- SageFresh sage leaves, for the roasted pumpkin cubes
- BreadFor croutons
Method
- Prepare a soffritto with oil, carrots, orange zest, and ginger. Peel the ginger with a spoon and chop it finely.
- Add the pumpkin (Delica variety), cut into small pieces, to the soffritto. Set aside two thin slices of pumpkin for later.
- Season with a pinch of salt and sauté briefly.
- Cover with hot water and cook for 30 minutes until the pumpkin is tender and falling apart.
- Meanwhile, cut the reserved pumpkin slices into cubes, season with salt, pepper, and sage, and roast or pan-fry until golden.
- In the same pan used for the pumpkin, make croutons with bread.
- Blend the cooked pumpkin mixture until smooth to obtain the velouté.
- Serve the velouté with croutons and roasted pumpkin cubes on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
