Pumpkin Vellutata

Prep Time:

25

Cook Time:

25

Serves:

2

Level:

Beginner

Tag:

Vegetarian

ABOUT THE RECIPE

INGREDIENTS

FOR THE VELLUTATA

  • 2lb butternut squash, peeled, seeded cut into small chunks

  • 1\2 lb peeled yukon gold potatoes

  • 2.5 cups vegetable stock

  • 3 lbs extra virgin oil

  • 1 large shallot

  • 3 oz pancettta or sweet bacon (diced)

  • 2 tbs of pumpking seed (unsalted- roasted)

  • rosemary

  • salt

  • black pepper ground

  • 2 slices of bread for toast


TOOLS

  • Medium sized pot

  • Small stock pot

  • Large chef knife

  • Paring knife

  • Bowl

  • Chopping board

  • Spoons

  • Immersion blender

  • Strainer

  • Deep plate


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

VELLUTATA

Bring the stock to a boil on medium heat. Peel the shallots and dice it, peel and dice the squash and the potato. Reheat the oil in a large pot, add the shallots and start sweating them on medium heat. Once translucent add the squash and the peeled potato and sweat for about 5 minutes adjusting salt and pepper


Add the boiling stock just to cover, the rosemary, and keep simmering until soft about 25 minutes covered. In a sauté pan roast the pancetta dices to a golden crunch. Remove the rosemary from the pot. With an immersion blender, or a kitchen robot bring the squash to a puree and season if needed, then strain it through a fine mesh strainer into a smaller pot ( the one we used for stock for example) slice the toast and quickly toast it on a pan on in the oven seasoning with olive oil. 


Toast the pumpkin seeds in a pan with a nugget of butter or Evoo. Reheat the soup and plate in a bowl, garnishing with squash seeds, the crunchy bacon or pancetta, a drizzle of evoo and crack of black pepper.

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