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20 minutes
4 Servings

Pumpkin Velouté


  • 1 Onion
  • 500GR (app 1 lb) Pumpkin (can substitute Butternut squash)
  • 200 GR (.4 lb) Taleggio Cheese
  • 200 ML (.8 cups) Fresh Cream
  • 200 ML (.8 cups) Vegetable Stock
  • 80 GR ( 3 oz) Toasted Hazelnuts
  • 50 GR (1.7 oz) Amaretti Cookies
  • Salt, Pepper, EVOO


  1. Cut the pumpkin into small cubes and sautè them with e.v.olive oil along with a roughly chopped onion.
  2. After about five minutes, season them with salt and cover with vegetable stock.
  3. Keep on simmering until the pumpkin cubes become as soft as necessary to be pureed.
  4. Puree the pumpkin with a stick blender.
  5. Separately, in a small pot, put the fresh cream and the Taleggio cheese on a gentle heat to let the cheese melt properly.
  6. Once melted, put the cheese / cream mixture you have into the pumpkin mixture and mix the ingredients well, stiring with a whisk or using the stick blender again.
  7. Adjust with salt and pepper, then plate the pumpkin cream soup.
  8. Add on top some chopped toasted hazelnuts and finish the dish sprinkling some Amaretti cookie crumbs, then the veloutè is ready to be served.