Pumpkin velouté soup

Photo: Claudia Concas

Pumpkin velouté soup, with apple and curry, the perfect comfort food

Spicy yet delicately flavoured: discover the easy recipe for pumpkin velouté soup with apple and curry.


19 December, 2020
Average: 5 (4 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

0 HR 0 MIN


300 g
Cooking Cream
100 ml
Curry Powder
25 g
Extra Virgin Olive Oil
Black Pepper

The sweetness of pumpkin encounters the sharpness of apple and the spicy notes of curry in this recipe for pumpkin velouté soup with apple and curry. An easy solution that expresses all the warmth of a truly interesting pumpkin soup. The recipe for pumpkin velouté soup with apple and curry is really very easy to make and, if you follow it step by step, you will discover that this comfort food has all the atmosphere of cold days spent indoors keeping warm with a healthy dish that is both light and packed with flavour.  Here are the step by step instructions for making your pumpkin velouté soup with apple and curry.  


Step 01

clean the pumpkin for Pumpkin velouté soup

Photo: Claudia Concas

To make pumpkin velouté soup with apple and curry, start by removing the internal pumpkin seeds and filaments. Do this with the aid of a spoon. Now peel the pumpkin accurately and dice the flesh.  


Step 02

apples for Pumpkin velouté soup

Photo: Claudia Concas

Wash the apples, remove the core and peel them. Now dice the apples into pieces the same size as the pumpkin.

Step 03

peel shallot for Pumpkin velouté soup

Photo: Claudia Concas

Peel the shallot and slice it finely. Gently fry the shallot in a high-sided pan with a little extra virgin olive oil.

Step 04

shallot pumpkin and apple for Pumpkin velouté soup

Photo: Claudia Concas

When the shallot is soft and translucent, add the thyme, diced pumpkin and apple.  


Step 05

cooking Pumpkin velouté soup

Photo: Claudia Concas

Now add the curry and cover all the ingredients with hot water or vegetable stock. Season with salt and pepper to taste. Return to the heat and cook for 20 minutes until all the ingredients are soft.  Finally, blend the soup, add the cream and serve.

Useful tips and interesting facts

The difference between a cream soup and a velouté lies in the use of cream. In this velouté, cream serves the important purpose of blending the ingredients and flavours  to produce a smooth mouth-filling texture. The addition of thyme to this recipe regales a touch of freshness and aroma to the palate. As for the apples, choose a cooking apple or a variety that is somewhat acidic and floury. With a view to minimizing kitchen waste wherever possible, don’t throw away the pumpkin seeds. Clean them well, by removing all the filaments, and dry them on absorbent paper. Transfer the seeds to an oven tray lined with greaseproof paper and pop in the oven at 160°C for about 40 minutes until they are completely roasted. You will have a crunchy and healthy snack, which is also suitable for garnishing your dishes or the velouté itself. 

Photo of pumpkin seeds on a plate


You may choose to use a hot spicy curry powder instead of a mild one. To slightly mitigate the sweetness of the apple, you may add one diced potato. Your velouté can be served as a main course, but also in mini portions as a refined and light appetizer.  


Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav


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