Prep Time:
20 minutes
Cook Time:
About an hour
Total Time:
1 hour 20 minutes
Yield:
A medium size pot of velouté
Servings:
2-4 servings
Roasted Pumpkin and Carrot Velouté – A Cozy, Rustic Delight
As the weather cools down, nothing beats a warm bowl of velvety comfort. This Roasted Pumpkin and Carrot Velouté is the perfect balance between a silky soup and a hearty purée, making it an irresistible addition to your autumn and winter menus. Unlike traditional soups, a velouté has a slightly thicker consistency, sitting beautifully between a creamy purée and a light broth. The term velouté comes from French cuisine, meaning “velvety,” and that’s exactly what this dish delivers—a smooth, luxurious texture with deep, roasted flavors.
For this recipe, I take chopped pumpkin and carrots and roast them to bring out their natural sweetness and depth before blending them into a rich, creamy velouté. But what truly sets this dish apart? A topping of crisp, golden-fried onions that adds a rustic, caramelized crunch to each spoonful. The contrast between the silky base and the crispy topping makes every bite a delightful experience.
Whether you’re looking for a cozy weeknight meal or an elegant starter for a fall gathering, this Roasted Pumpkin and Carrot Velouté is sure to impress. Let’s dive into the recipe!
Ingredients
✅ For the velouté:
- 700g chopped pumpkin (frozen works too)
- 2-3 medium onions, peeled and quartered
- 3-4 cloves garlic, peeled
- 2 tablespoons oil (olive oil or any neutral oil)
- Salt and black pepper, to taste
- ½ teaspoon ground nutmeg
- ½ teaspoon chili flakes (optional)
- ½ teaspoon grated ginger (optional)
- 1 teaspoon dried herbs (thyme, rosemary, or sage – optional)
- 3-4 cups vegetable or chicken stock (or 1 bouillon cube + 1 cup water)
✅ For the crispy fried onions:
- 6-7 onions, thinly sliced
- 4-5 tablespoons oil (for frying)
- A pinch of salt
Instructions:
1. Roast the Vegetables (In the oven)
- Preheat oven to 200°C (400°F).
- Spread the chopped pumpkin, quartered onions, and garlic on a baking tray. Drizzle with 2 tablespoons of oil, season with salt, pepper, nutmeg, chili flakes (if using), and dried herbs. Toss everything well.
- Roast for 30-40 minutes, stirring halfway, until the vegetables are soft and caramelized at the edges.
Roast the Vegetables (in the Air Fryer)
- Preheat your air fryer to 190°C (375°F) for a couple of minutes.
- In a bowl, toss the chopped pumpkin, quartered onions, and garlic with 2 tablespoons of oil, salt, pepper, nutmeg, chili flakes (if using), and dried herbs.
- Spread the vegetables in the air fryer basket in a single layer.
- Air fry for 15-20 minutes (or more if needed), shaking the basket halfway through, until the vegetables are tender and slightly caramelized at the edges.
2. Make the Crispy Onions
Air Fryer Method (Best for Less Oil!)
- Toss the thinly sliced onions with 2 tablespoons of oil and a pinch of salt.
- Spread them in the air fryer basket in a thin layer.
- Air fry at 160°C (320°F) for 10-15 minutes, shaking the basket every few minutes, until crispy and golden brown.
Oven Method
- Preheat oven to 180°C (350°F).
- Toss the onions with 2 tablespoons of oil and a pinch of salt.
- Spread them on a lined baking sheet and bake for 20-30 minutes, stirring occasionally, until golden and crispy.
Pan-Fried Method (Traditional)
- Heat 4-5 tablespoons of oil in a pan over medium heat.
- Add the onions and cook, stirring occasionally, until golden and crispy (15-20 minutes).
- Drain on paper towels and sprinkle with salt.
3. Blend the Velouté
- Transfer the roasted vegetables to a blender along with vegetable or chicken stock. I have used a bouillon cube and a cup of water. And I am also using a hand blender. Any blending method is fine.
- Add the grated ginger at this stage (if you haven’t added it earlier).
- Blend until smooth and velvety. Adjust with more stock or water if needed.
- Taste and adjust seasoning.
4. Serve and Garnish
- Pour the velouté into bowls.
- Drizzle with cream for richness and a splash of balsamic vinegar to enhance the pumpkin’s sweetness.
- Sprinkle with sesame seeds (or pumpkin seeds) for a nutty crunch.
- Top with crispy onions for extra texture and rustic flavor.
Enjoy Your Cozy and Flavorful Pumpkin and Carrot Velouté! 🍂✨
This recipe combines silky smooth texture, deep roasted flavors, and perfectly balanced toppings to create a comforting yet sophisticated dish. The cream, balsamic, and sesame seeds bring unique layers of flavor and crunch, making it a perfect autumn or winter meal.
