A soup for a winter May Day …

Roasted Pumpkin Velouté Recipe

Soup, Glorious Soup!

Tell me. Are you like me? The minute the wind, rain and cold weather appears, I just feel like soup, soup, and more soup... It is the best comfort food I can think about. It feels like home or a cuddle, safe, reenergising and warm...

This Velouté and its smooth and velvety texture is the perfect start to our cooler time to come… Ginger, coriander and cumin are acting like a protection to our body and immune system.

Enjoy with no moderation and let us know of your special touch to add to this golden beauty.

For 4-6 person   -   Preparation: 20 minutes   -   Cooking: 30 minutes


1 whole pumpkin peeled & diced

1 big onion, peeled & sliced

1 medium carrot, peeled & diced

1 medium sweet potato peeled & diced

1 medium potato peeled & diced

2 tablespoon Extra Virgin Olive Oil

1 teaspoon Sea Salt

¼teaspoon grounded Black Pepper

1 tablespoon butter

4 garlic cloves chopped

1 tablespoon fresh ginger grated

1 teaspoon cumin

1 teaspoon coriander

1 litre chicken stock

1 teaspoon of honey

150ml fresh cream

½cup of fresh coriander chopped

Pine nuts to decorate


Ingredients for Ginger Cream (mix all)

50ml fresh cream

3 tablespoon of milk

1 tablespoon of honey

2 teaspoon of freshly grated ginger

A pinch of sea salt



Preheat oven @ 200 degrés.

Cover a tray with baking paper

Place diced pumpkin, onion, sweet potato & carrot on the tray

Drizzle with olive oil, salt and pepper

Mix lightly.Roast for 20 minutes until vegetables are golden

While vegetables are roasting, melt butter & 1 tbsp of olive oil in a large pan, on medium heat

Add crushed garlic, grated ginger, coriander & cumin

Cook for a minute stirring continually

Add chicken stock, potato, honey, roasted vegetables

Bring to the boil, then reduce the heat to medium

Gently cook uncovered for 15 to 20 minutes, until potatoes are tender

Mix with a hand mixer until smooth creamy texture(this is like velvet…)

Season to your taste

Add the fresh cream and mix again

Serve with ginger cream(above), coriander freshly chopped and Pine Nuts


whole pumping in a casserole

Roasted Pumkin Velouté

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