It is that time of the year when pumpkin is at the height of its popularity. Throughout October and November I definitely get a little preoccupied with this silky, luxurious velouté, a recipe that is actually quite simple and fast to make and is very rich in flavors. I learned it from Gordon Ramsey’s cook book. As a side note, although truffle oil is very expensive, it really completes the dish.

Servings: 4 portions

Complexity: Medium

Ingredients:

For the pumpkin velouté: 500g pumpkin, 300ml chicken/ vegetable stock, 1-2 spoons of truffle oil, pepper, 100g unsalted butter, 100g of freshly grated parmesan, salt & pepper, 12 Amaretti biscuits.

For the apples: 2 Granny Apples, cored and sliced in 6 pieces each, 100ml Amaretto, ½ cinnamon stick, 400ml water, 100g brown sugar, 1 vanilla bean.

For garnish (optional): a valerian leave or a grape cluster.

Directions :

Peel the pumpkin and chop it in 1½cm chunks. Melt the butter in a large pan then tip in the pumpkin chunks and season with salt and pepper. Sauté the pumpkin over a low heat for 10-15 minutes, until soft and lightly golden, stirring frequently. Add the chicken/ vegetable the stock then bring to the boil. Drop in the Parmesan and simmer gently uncovered for about 10-15 minutes, until the pumpkin is completely tender. Remove the pan from the heat and leave to cool for about 15 minutes. Then add it in a food processor until smooth, adjust the flavors with salt and pepper to taste. Drizzle with a little truffle oil.

In order to cook the apples add water, Amaretto, sugar, cinnamon stick and the vanilla bean in a pan and let them boil on medium heat. Add the apple slices and let simmer for about 5 minutes until they are soft.

When ready to serve, break the Amaretti biscuits into small pieces in the plate, add 2-3 apple slices and then pour in the soup. You can additionally add some truffle oil in the plate, salt and pepper  to taste.

Get creative and adorn it with a valerian leave or a grape cluster !

Enjoy !