Here’s a dish and recipe that will warm your soul! The Velouté de Giraumon aka Mauritian Pumpkin Soup or velouté is perfect for a cold or rainy day. Even when you are feeling under the weather this is the perfect remedy, with it’s creamy and velvety smooth texture. A slight spice from the cinnamon will comfort and warm you up inside. This vegetable is from the same family as the pumpkin however much less orange and more yellow in colour. Commonly found in Mauritius, the Giraumon is most often cooked as a “touffé Giraumon” which is like a sautéed pumpkin dish.
The Velouté de Giraumon aka Mauritian Pumpkin Soup can be eaten as a main dish with a side of garlic bread. However, there are many other creative ways to present this dish to your guests. Hence, you can use a small bowl to eat it as an appetizer or even verrine style. Using a shot glass place your velouté de Giraumon in it and add a small cracker or bread stick on the side. A verrine dish will definitely impress your guests and give a Michelin star feel at the table!
Make this recipe your own!
There are many creative ways to alter this dish and take it to the next level! Here are some ideas on how to do so:
- Use fried bacon pieces on top
- Sprinkle crushed roasted almond on top
- Add some croutons to your soup for some crunch
- For some extra flare, add smoked paprika, Cayenne pepper and chilli powder
- Accompany this dish with some delicious toasted Dijon Mustard garlic bread
- Add roasted Carrots to your velouté for a sweeter taste
- And more! Let us know how you like to make your Velouté de Giraumon in the comments below!
Velouté de Giraumon aka Mauritian Pumpkin SoupCourse: From The Kitchen, Lunch, Dinner, VegetarianDifficulty: Easy
1/2 a Giraumon
2 cups of Chicken broth or stock or Chicken Maggie cubes
1 Onion without outer skin
5 Garlic Cloves with outer skin on
1 cup of Cooking Cream
8-10 sprigs of thyme
2 teaspoons of salt
2 teaspoons pepper
2 teaspoons ground cinnamon
- Preheat oven to 200 degrees celsius.
- Remove the skin of the Giraumon, cleaning out the seeds and fibrous middle, then cut up into approximately 2 inch cubes.
- On a parchment paper-ligned tray place Giraumon cubes, whole onion and garlic cloves. Drizzle some olive oil on top and put in the oven for 25-35 mins or more depending on the colour, checking every 10 mins until the vegetables are lightly browned.
- If the onion and garlic are lightly browned and ready before the Giraumon, remove them first and let the Giraumon cook.
- In a big pot over low-medium heat place the roasted vegetables (Giraumon, Garlic & Onion).
- Add in chicken broth/stock and using a hand blender or a mixer blend all together until smooth and evenly incorporated.
- Add thyme, salt, pepper and cinnamon to taste.
- Lastly add in cooking cream 1/2 cup at a time ensuring you get a smooth and thick velouté texture.
- Let cook and bubble over low-medium heat so all ingredients cook together for a more fragrant velouté.
- Once served, sprinkle some chopped coriander or green onions and sprinkle on top.
- Always taste before adding more seasoning and add little by little tweaking it to your preference.
- This recipe caters for the velouté as a main dish.
Recipe inspired by Recipetineats.