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PUMPKIN AND CHESTNUT VELOUTÉ

Warm, silky, and deeply comforting, this Pumpkin and Chestnut Velouté brings together earthy autumn flavors with a refined, restaurant-quality finish. What truly elevates this recipe is the addition of SHO Concentrated Light Stock, which enriches the velouté with clean, vibrant depth in just minutes. Perfect for cozy dinners, festive gatherings, or elegant entertaining, this soup delivers exceptional flavor with minimal effort—thanks to SHO. Enjoy a nourishing bowl that’s both wholesome and beautifully aromatic.

Yields: 10 servings

Ingredients:

  • Green Endives
    600 gr
  • Carrot
    140 gr
  • Garlic
    5 gr
  • Turnip
    60 gr
  • Pumpkin
    700gr
  • Cooked chestnuts
    200 gr
  • Water
    1200 gr
  • Olive Oil
    50 gr
  • Onion
    120 gr
  • SHO - Concentrated Light Stock
    100 gr

INSTRUCTIONS :

1. Cut all the vegetables in mirepoix.
2. In a large pot, heat the olive oil and slightly sauté the vegetables. Once sautéed add the water and the SHO Light stock. Leave to cook for around 30 minutes. Once cooked, blend well.
3. Serve with a quenelle of whipped cream and some chopped cooked chestnuts.

Optionnal:

. Serve with a drizzle of olive oil and a few capers.

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