October Challenge: Savory Pumpkins and Winter Squash

Joined Apr 18, 2016
Its probably not as good as it should be. I can do much better pasta. The Ghost pumpkin velouté was good. I happened to get a white pumpkin which tasted OK. Most are grown for their value as doorstep decorations. This one was sweet. Here is the recipe for the velouté:

100g pumpkin chopped into 1 cm pieces
20g butter
20g flour
200ml chicken stock

Melt the butter in saucepan or frying pan and add the chopped pumpkin.
Cook very slowly until the pumpkin is completely softened. Do not allow to colour.
Stir in the four and cook gently for several minutes.
Gradually add the stock, stirring as you go and mashing down the pumpkin.
Cook the sauce gently for 5 minutes. Add salt to taste
Pass the sauce through a very fine sieve to remove fibres. The result should be silky smooth.

The Ghost pumpkin:

View attachment 67041

Latest posts

Top Bottom