Pumpkin Velouté Recipe - Great British Chefs

Step 1

Add the butter to a pan and set over a low heat. Once foaming, add the diced pumpkin and sweat with the lid on without letting it colour, then remove the lid and cook until soft and dry

Step 2

Add the chicken stock to a pan, bring to the boil then pour over the pumpkin and return to the boil. Mix in the Parmesan and remove from the heat

Step 3

Add the contents of the pan to a blender, pulse until smooth then pass through a fine chinois twice. Gently reheat the velouté, season with truffle oil, salt and pepper and serve immediately