A creamy, plant-based pumpkin velouté enriched with the natural umami of dulse and the savory crunch of Neptune’s Bliss crackers. Warm, nourishing comfort food that shows how seaweed can elevate everyday cooking.
Heat the olive oil in a pot and gently soften the sliced onion for 3–4 minutes, until it is soft and translucent.
Add the pumpkin and potato, stirring to coat them with the oil, then pour in the vegetable stock to cover the vegetables.
Bring to a boil, then simmer for 18–20 minutes, or until the vegetables are completely tender.
Blend the mixture until smooth and silky, then season with salt, pepper, and a pinch of nutmeg.
Divide the velouté among bowls and finish with dulse flakes for umami depth and a generous crumble of Neptune’s Bliss for savory crunch.
Pot
Immersion blender or blender
Cutting board and knife
Stati Uniti d'America
