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Pumpkin Velouté

Pumpkin Velouté


  • 50g salted butter
  • 30ml oil
  • 100g shallot, diced
  • 1 clove garlic, crushed
  • Pinch nutmeg
  • 1 bay leaf
  • 600g crown prince, or other squash/pumpkin, peeled and cubed
  • 300ml chicken stock
  • 200ml full fat milk


  1. Heat a large saucepan with the butter and oil. Add the shallot and cook for about 3 minutes. Add the garlic, bay leaf and nutmeg. Turn the heat down and cook gently until the onion is soft. You may need to add a splash of water to the pan if it starts to brown.
  2. Add the crown prince cubes and cook for a few minutes.
  3. Add the stock and bring to the boil. Lower the heat and simmer for 15-20 minutes until the squash is soft.
  4. Season with salt and pepper. Add the milk and allow it to heat through. Discard the bay leaf. Remove from the heat and blitz with a hand blender until smooth.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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