When the first chills arrive, there's nothing quite like a pumpkin velouté to bring comfort, warmth... and a touch of Basque character thanks to Etxe Peio products. A simple, comforting, and flavorful seasonal recipe.
🌶️ Ingredients (4 servings)
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1 red kuri squash (about 1 kg)
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1 yellow onion
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1 clove garlic
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70 cl chicken broth
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10 cl fresh cream or whole milk
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1 pinch of Espelette pepper Etxe Peio
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Salt, pepper
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Olive oil
For the garnish:
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Spicy oil Etxe Peio (or chili-infused olive oil)
👨🍳 Preparation
The recipe in video on our Instagram account @etxepeio
1. Prepare the red kuri squash
Wash the red kuri squash, remove the seeds, then cut it into pieces — there’s no need to peel it, its skin becomes tender when cooked.
In a Dutch oven, heat a drizzle of olive oil, then sauté the sliced onion and garlic clove. Add the red kuri squash pieces and sweat them for a few minutes.
2. Cook the velouté
Pour in the chicken broth, season with salt, pepper, and a pinch of Etxe Peio Espelette pepper.
Simmer for 20 to 25 minutes, until the red kuri squash is very tender.
Blend everything with the cream to obtain a smooth, glossy, and perfectly homogeneous velouté.
3. Prepare the crispy ham
Place the slices of Bayonne ham between two sheets of parchment paper.
Bake at 180°C (350°F) for 8 to 10 minutes, until they are very crispy.
Let cool: they will become even crispier.
🍽️ Plating
Pour the velouté into warm bowls or deep plates.
Add a small quenelle of Etxe Peio onion confit in the center.
Gently place a crispy ham crisp or lay it on top.
Finish with a few drops of spicy oil and, for the final touch, a dash of Espelette pepper.
❤️ The little extra from Etxe Peio
This soft and creamy velouté takes on a whole new dimension thanks to the sweetness of the onion confit, the crispiness of the Bayonne ham, and the warmth of the Espelette pepper. A truly comforting recipe, simple and generous — just how we like them in the Basque Country!
Enjoy your meal 🍁
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