What if every month you discovered a healthy and delicious recipe, specially designed to delight you with seasonal vegetables? 🍂
This is the promise of our new meeting of gourmet Naturopaths!
Recipe of the month: the alchemy between “well-being and pleasure cooking”
For this first autumn issue, we are putting the pumpkin in the spotlight with an irresistible recipe concocted by a talented chef!
A chef in the spotlight, Sophie “the epicurean” from the blog côtésoleils !
Sophie …. In love with life, passionate about cooking and traveling. Sophie embodies Conviviality, escape and sharing: Her watchwords since her first steps in the kitchen…
Master of Regal Food 😉
The good news? Sophie has thought of everything: her recipe is easy to make , even for beginners in the kitchen! A pumpkin velouté with caramelized almonds!
Ready to treat yourself? It's happening right here!
“Potimarron” recipe for a healthy fall!
Imagine: a creamy and comforting velouté, enhanced by the sweetness of the pumpkin and the crunchiness of the caramelized almonds... An explosion of autumnal flavors that will make you melt with pleasure! 🤤
The fall recipe: Pumpkin velouté with caramelized almonds
Preparation time: 20 mins
Cooking time: 30 mins
Ingredients for 4 people:
For the velvety soup
· 2 pumpkins
· 2 carrots
· 3 shallots
· 25 cl of coconut milk
· 40 cl of chicken stock (water + 1 chicken cube to dissolve)
· 10 g of soft butter
· olive oil
· 1 good pinch of Espelette pepper
For the caramel
· 1 handful of whole almonds
· 80 g caster sugar
· 5 cl of water
The steps
1 - Peel and finely chop the shallots.
Rinse, dry, cut the pumpkin into small pieces (it will cook more easily) with or without its peel (optional). Remove its seeds.
2 - Brown the shallots
in a pot containing the melted butter and a drizzle of olive oil.
3 - Then add the pieces of pumpkin.
Mix and leave on low heat for a few minutes.
Meanwhile, melt the chicken stock cube in a pan of hot water.
Cover the vegetables with this broth for 15 to 20 minutes to cook them. Keep the rest of the broth on low heat.
4 - The pumpkin is cooked.
Pour it into your blender with a few ladles of broth and mix. Adjust the seasoning if necessary (salt, pepper, Espelette pepper).
Pour in the coconut milk. Blend again to obtain a creamy velouté.
If your velouté is a little thick, do not hesitate to thin it out, little by little, with the chicken stock. Keep the velouté warm.
5 - Prepare the caramel.
Pour the sugar then the water (always in this order so that the sugar can be absorbed by the water) into a small saucepan. Be careful. The secret to a good caramel is to NEVER STIR these two ingredients!!! let the chemistry do its work. The caramel will brown slowly (keep an eye on it though).
6 - Then add the almonds previously dry roasted in a pan.
7 - Everything is ready!
Pour the soup into pretty bowls and use a small spoon to add the almonds and their superb caramel.
Sprinkle everything with a pinch of parmesan or grated coconut for those with a sweet tooth.
Wishing you a very pleasant tasting.
This Autumn Pumpkin recipe should delight your taste buds!
Suggestion :
You can replace the pumpkin with the beige squash with a musky taste called “Doubeurre” – better known by its English name “Butternut”.
So, are you convinced? Don't hesitate to share your achievements and your impressions in the comments, we can't wait to read them! 😉
Any last info?
Sophie shares her passion through numerous cooking classes, television shoots and by treating her guests (companies, individuals) under her role as caterer and chef at home.
Get in touch with Sophie 😉 and discover her cooking blog!
You can also find her on Instagram @coté_soleils
Naturopathically yours, Frederic