Italian
Pumpkin Velouté
by Cucina con Ruben · 548K subscribers on YouTube
A creamy pumpkin soup with leek, sage, and hazelnuts, topped with sautéed pumpkin cubes, black kale, and toasted hazelnuts for a contrast of textures. A perfect autumn dish.
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 500 gPumpkinTotal pumpkin: part sliced thin for the soup base, part cubed for the topping
- 1/2 pcsLeek
- 50 gHazelnuts
- 300 gCavolo Nero
- 1 pcsGarlic1 clove
- SageA few leaves
- Extra Virgin Olive OilAs needed
- SaltTo taste
- PepperTo taste
- Water / Vegetable BrothHot water or vegetable broth, enough to cover the pumpkin
- Pecorino(optional) — Optional, for grating on top
Method
- In a pot, heat some olive oil over medium heat. Add the sliced leek and sauté until softened.
- Add the sage leaves and the thinly sliced pumpkin. Stir.
- Cover the ingredients with hot water (or vegetable broth), season with salt and pepper, and bring to a simmer. Cook until the pumpkin is very soft.
- Meanwhile, in a separate pan, heat olive oil and add the pumpkin cubes. Sauté until golden and tender.
- Add the garlic halves and the kale (stems removed, torn into pieces) and the hazelnuts. Sauté for a couple of minutes until the kale wilts but remains slightly crunchy. Season with salt.
- Remove the sage leaves from the pot. Blend the soup with an immersion blender until smooth and creamy. If too thin, simmer to reduce.
- Serve the velouté in bowls. Top with the sautéed pumpkin, kale, and hazelnuts. Optionally, grate some pecorino cheese 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.
