Pumpkin Velouté with Whipped Roasted Almond Cream

Ingredients

• 1 kg Pumpkin (Peeled, seeded and cut into cubes of about 2 cm)
• 1,2 L Water or vegetable broth (Homemade broth or diluted broth cube)
• 1 c. à café Salt (Fine or sea)
• ½ c. à café Ground black pepper (Optional, adjust to taste)
• 100 g Whole almonds (Unsalted, dry-roasted)
• 2 c. à soupe Water (for almond cream) (Added to the roasted almonds to achieve a creamy texture)

Instructions

1. Prepare the pumpkin

   Wash the pumpkin, remove the seeds, peel it and cut into cubes of about 2 cm.

   Time: PT10M

2. Toast the almonds

   Heat a dry pan over medium heat, add the almonds and stir constantly until they are golden and emit a light nutty aroma (about 5 minutes).

   Time: PT5M

3. Cook the pumpkin

   Place the pumpkin cubes in a pot, cover with water or broth, add salt, bring to a boil then reduce to low heat and simmer until the vegetable is very tender (about 20 minutes).

   Time: PT20M

   Temperature: 100°C

4. Blend the soup

   Remove the pot from heat, transfer the vegetables (and liquid) to an immersion blender or blender and blend until smooth and velvety.

   Time: PT5M

5. Prepare the whipped roasted almond cream

   Place the roasted almonds in the blender, add 2 tbsp water and blend until a smooth paste forms. Whisk the paste for 2 minutes with a whisk until it becomes light and airy.

   Time: PT5M

6. Plating

   Pour the hot soup into bowls, place a teaspoon of whipped roasted almond cream in the center and, if desired, sprinkle with a few almond shards.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

20 g

Fat

9 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pumpkin: Butternut, Musquée squash
• Instead of Water or vegetable broth: Chicken broth, Water
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Whole almonds: Hazelnuts, Cashews
• Instead of Water (for almond cream): Almond milk, Filtered water

Equipment Needed

• Chef's knife
• Cutting board
• Medium saucepan (3 L)
• Pan or small saucepan (for toasting almonds)
• Immersion blender or blender
• Whisk
• Measuring spoons
• Ladle and serving bowls

Critical Steps — Do Not Skip

• Toast the almonds without burning them
• Cook the pumpkin until it is very tender

Chef Tips from the Video

• Use an immersion blender directly in the pot to reduce the number of utensils.
• Lightly sprinkle smoked paprika for a touch of color and flavor.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 days. The almond cream keeps separately for 2 days.

Freezer: The soup freezes for 2 months; thaw in the refrigerator then reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Toast the almonds the day before and store them in an airtight jar.
• Prepare the soup ahead of time, reheat gently before serving.