Pumpkin and Coconut Milk Velouté by @guillauminetherond

30 min

3 servings

🎃

600 g

Pumpkin

🧅

1

Onion

🥕

2

Carrots

🍲

1

Chicken stock cube

💧

500 ml

Water

🥥

100 ml

Coconut milk

🫗

Oil

🧂

Salt

⚫

Pepper

  1. Cut
    • Pumpkin
    • Carrots
    • Onion

    Cut the pumpkin and carrots into pieces, and slice the onion.

  2. Fry
    • Onion
    • Oil

    In a saucepan with a drizzle of oil, fry the onion.

  3. Add
    • Pumpkin
    • Carrots
    • Water

    Add the pumpkin, carrots, water and stock cube, cover and cook for about 20 minutes, checking the pumpkin is tender by piercing it with a knife.

  4. Blend
    • Coconut milk
    • Salt
    • Pumpkin

    Blend the vegetables, then add the coconut milk and adjust the seasoning if needed.

Pumpkin and Coconut Milk Velouté by @guillauminetherond

30 min

3 servings

🎃

600 g

Pumpkin

🧅

1

Onion

🥕

2

Carrots

🍲

1

Chicken stock cube

💧

500 ml

Water

🥥

100 ml

Coconut milk

🫗

Oil

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/4

    Cut the pumpkin and carrots into pieces, and slice the onion.

    🎃Pumpkin
    🥕Carrots
    🧅Onion
    🔪Knife
    🪵Cutting board

  2. Step 2/4

    In a saucepan with a drizzle of oil, fry the onion.

    🧅Onion
    🫗Oil
    🍲Saucepan

  3. Step 3/4

    Add the pumpkin, carrots, water and stock cube, cover and cook for about 20 minutes, checking the pumpkin is tender by piercing it with a knife.

    🎃Pumpkin
    🥕Carrots
    💧Water
    🍲Chicken stock cube
    🍲Saucepan
    ✨Lid
    🔪Knife

  4. Step 4/4

    Blend the vegetables, then add the coconut milk and adjust the seasoning if needed.

    🥥Coconut milk
    🧂Salt
    ⚫Pepper

Composition

Ingredients

Types

Vegetables, Condiments, Meat, Liquid, Dairy Alternative, Fat, Spices

Ingredients

Pumpkin, Onion, Carrots, Chicken stock cube, Water, Coconut milk, Oil, Salt, Pepper

Notes

Pumpkin (red kuri squash (potimarron)), Water (or more), Coconut milk (half a small carton), Oil (a drizzle, for frying the onion), Salt (to adjust seasoning), Pepper (to adjust seasoning)

Allergens

to inform

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Low-Calorie, Dairy-Free

Calories

140 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 17g, Fat: 7g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 450mg, Sodium: 560mg, Magnesium: 25mg, Iron: 1mg

Vitamins

Vitamin A: 650µg, Vitamin C: 12mg, Vitamin E: 1mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Knife, Cutting board, Saucepan, Lid

Appliances

Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Autumn Season, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@guillauminetherond

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Velvety, Creamy

Flavors

Savory, Sweet, Creamy, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3 days (store in an airtight container once cooled), freezing : 2 months (freeze in a sealed container or freezer bag, leaving room for expansion,thaw in the fridge before reheating)