Pumpkin Velouté Recipe - Great British Chefs
Paul Ainsworth's pumpkin velouté is velvety smooth and can be used as both a comforting starter or as part of a main
Ingredients
- 500g of French ribbed pumpkin, peeled, deseeded and cut into 1cm cubes
- 100g of butter
- 300ml of chicken stock
- 100g of Parmesan, grated
- 1 tbsp of truffle oil
- salt
- pepper
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