How to Make Pumpkin and Potato Vellutata

When autumn arrives with its warm colors and intense scents, nothing warms the heart like a homemade pumpkin and potato velouté. If we also add carrots, the result is a soft, enveloping, nourishing and light cream, perfect as a seasonal comfort food. In this recipe we show you how to make a balanced-tasting pumpkin, potato and carrot cream soup, enriched with a drizzle of Contedoro extra virgin olive oil, which with its fruity flavor completes the dish with elegance.

Ingredients for 4 people

• 400 g yellow squash (already cleaned)
• 2 medium potatoes
• 3 carrots
• 1 golden onion
• 700 ml vegetable broth (or hot salted water)
• Contedoro extra virgin olive oil to taste.
• Salt and pepper to taste.
• Fresh rosemary (optional)
• Pumpkin seeds or croutons for decoration

Preparation

Wash and peel the potatoes and carrots, then cut them into rounds. Do the same with the squash, removing the skin and seeds, then cut it into cubes. In a large pot, pour a generous round of Contedoro EVO oil and slowly wilt the finely chopped onion. When it is golden brown, add the chopped vegetables, stir well and let it season for a few minutes. Cover with the hot broth and cook over medium heat for about 25 to 30 minutes, until the vegetables are soft.

Now blend everything with an immersion blender until smooth and creamy. Adjust the salt and pepper to your taste. If you want an extra aromatic touch, you can add a sprig of fresh rosemary while cooking (remove before blending).

How to serve the velouté

Serve your pumpkin, carrot, and potato velouté piping hot, garnished with a raw drizzle of high-quality extra virgin olive oil and, if desired, toasted pumpkin seeds, bread croutons, or a sprinkling of Parmesan cheese. It can become a perfect first course in an autumn menu or a light and healthy dinner.

A genuine recipe with a special ingredient

This pumpkin and potato velouté is only seemingly simple: everything revolves around the quality of the ingredients.Contedoro extra virgin olive oil, made from hand-picked and cold-pressed olives in our mill, gives the dish a perfect balance of sweetness and intensity, enhancing the flavor of the vegetables without covering it up.

Variant: cream or past?

This preparation can also be offered as cream of pumpkin and potato soup, carrot and potato puree, or light fall vegetable soup. Just vary the amount of broth or add other seasonal vegetables such as leeks or celery.

Contedoro recipe: wellness in every spoonful

A poor but nutrient-rich dish perfect for adults and children. In every spoonful you will find the sweetness of pumpkin, the texture of potatoes, the color of carrots and the distinct and aromatic touch ofContedoro EVO oil. A wholesome soup, perfect for warming the coldest evenings and nourishing the body with simple but extraordinary ingredients.

Try our recipe and tell us how it turned out! If you love authentic Mediterranean cuisine, visit the Contedoro shop to discover the perfect oil for your seasonal recipes.

Posted by:

Alfio Lo Conte

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Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania. Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.

Read more articles by: Alfio Lo Conte