Pumpkin veloute


  • 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight
  • 1 onion, sliced (white, brown, yellow)
  • 2 garlic cloves , peeled whole
  • 3 cups (750ml) vegetable or chicken broth/stock , low sodium
  • 1 cup (250 ml) water
  • Salt and pepper
  • 1/2 - 3/4 cup (125 - 185 ml) cream , half and half or milk


    step 1

    Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.

    step 2

    Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.

    step 3

    Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).

    step 4

    Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).

    step 5

    Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!