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Recipe by
Pumpkin velouté is a smooth and delicate cream, perfect for autumn days. The pumpkin, cooked with butter and vegetable broth, is enriched with semolina and grated Parmesan cheese to make the dish even creamier. The chopped chives add a touch of freshness and color.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Boil the pumpkin cut into pieces in salted water
Step 2 of 5: In a large saucepan, melt the butter, add the semolina, the boiled pumpkin, and a pinch of salt
Step 3 of 5: Cook for a couple of minutes, then add the broth
Step 4 of 5: Let it cook for 30 minutes, adding a little milk if the velouté becomes too thick
Step 5 of 5: Add the Parmesan, sprinkle with chives, and serve
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving176 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 948 kJ227 kcal | 539 kJ129 kcal |
| Fat | 14.18 g | 8.07 g |
| of which saturated fatty acids | 6.7 g | 3.81 g |
| Carbohydrates | 18.12 g | 10.31 g |
| of which sugars | 4.92 g | 2.8 g |
| Fibre | 1.69 g | 0.96 g |
| Protein | 8.81 g | 5.01 g |
| Salt | 0.3 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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