Ingredients for 4 servings

• 800 g of peeled and diced pumpkin
• 150 g of red lentils
• 1 medium onion, finely sliced
• 2 cloves of garlic, chopped
• 1 litre vegetable stock
• 2 tablespoons olive oil
• Salt, pepper and mild spices (curry powder or nutmeg)

Plant-based cream or milk to add creaminess (optional)Step-by-step preparation

1. Gently fry the onion and garlic in olive oil until they become translucent.
2. Add the diced pumpkin and red lentils, then stir to coat them in the oil.
3. Pour in the vegetable stock, season with salt, pepper and mild spices, then leave to simmer for 20 to 25 minutes over a medium heat.
4. Blend the mixture using a blender or a hand blender until you have a smooth, velvety soup. Add cream or milk if desired for extra creaminess.
5. Taste and adjust the seasoning. Serve hot, garnished with pumpkin seeds or a drizzle of olive oil if desired.

Storing your velouté longer

To extend the freshness of your velouté and prevent food waste, we recommend the Pebbly vacuum food storage set . Thanks to its glass containers with latches and USB pump, your preparations remain flavorful, colorful, and nutritious while keeping fresh longer in the refrigerator or freezer.

Tips to vary the recipe

• 🧄 Add fresh herbs like parsley or cilantro before serving
• 🌶️ For a spicier version, sprinkle with smoked paprika or sweet chili
• 🥜 Add pumpkin or sunflower seeds for a crunchy texture
• 🧈 Incorporate a little butter or hazelnut oil for a gourmet touch

This simple, seasonal recipe is perfect for warming up your winter days while enjoying the authentic flavors of fresh produce. With vacuum storage, you can prepare ahead of time and enjoy your velouté for several days without losing its quality.