Pumpkin Velouté - Bruno Albouze
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- Опубліковано 22 жов 2021
- Is this the best pumpkin soup out there? 🎃
To get the full recipe go to brunoalbouze.com
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Instead of the truffle oil I really enjoy using pumpkin seed oil (which I know it's hard to get outside of Styria, especially in good quality) the nutiness just goes so well with pumpkin soup
Bruno I love pumpkin soup I always make them when in season. This recipe looks really interesting 😍
reminds me of my days in Germany! by the way it goes really well with soaked porchini mushrooms tossed in butter with little bit os salt. I used to add water used for soaking mushroom in soup and it was umami explosion :)
Absolutely LOVE this recipe, thank you very much! 🙏 Also I know know it's not just a butternut pumpkin. Thank you for teaching the different flavors and how to put it all together. I will definitely try it 🙋🏻♀️
Hell yeah! Keep the pumpkin series going; cant get enough of these recipes!
“You are the “Food Angel “on earth from another planet…”
Thank you for educating us …
It’s an honor to be be in your program..
I’ll give you 10 stars…❤
It's almost impossible not to hit the like button for your exquisite cooking..👍👍
Budduurrr... I love your accent! The Velouté looks so good, just wow!
Im going to make this for my moms birthday next week in conjunction with the pumpkin pie. Or at least try my best to replicate it. I love cooking in Autumn. Thank you for the luxurious recipes. 💛
Every time I go to his website and reread these recipes, I'm always reading them with his accent instead of my own voice.
that's how speaking languages work !
Wow Chef it’s an absolute pleasure to watch you developing flavor any everything you cook. Thanks again to share your skills.
Wow! Making pumpkins soup is alot of work! 🤤
Thank you for all the wonderful recipes and ideas for this Thanksgiving season.
Gorgeous as always.
The soup also looks good.
cheers to the most professional chef on youtube!
ua-cam.com/video/8Sk-cUFm7CQ/v-deo.html
Bruno ! you have so beautiful ultra white teeth ! A handsome man and very talented charismatic cooker !👈👈👈
He is a diamand himself really !
😀😀
Way of your expression makes more delicious every food that you cooked... Love you♥️🙏🙏🙏
I love this warm soup. It's a wsrm hug in a dish!!🥰🥰🥰
Wouah ... a bit difficult for us , but your pumpkin velouté is more a piece of Art than ... a soup ! -
mais ... ça vaut le détour - j'en suis sûre ! - et ça fait plaisir vous retrouver ... take care !
Excellent chef quelle créativité !
Very nice recipe chef 👍👌👏, I have never used ginger and pear before for the pumking soup, 🎩. Thank you for your effort 🙏🌞😎
Monsieur Albouze, your goal in life is tu be amazing in every recipe. And you are unique, every time! Le chapeau...
"chapeau" tout court 😋
@@clemleg123 or " Chapeau bas ! "
C'est absolument incroyable. Bravo Bruno!
The best chef in the world.
👍👍👍
Wow , I 💛🧡 ! Thanksgivings for a Beautiful Recipe . I make My version withe : Apple , a little tiny pinch of Curry , Red Lentils , topped with fresh wilted Watercress . On the side for topping , Parmesan or Gruyère , Croutons , and maybe Chick Peas for a more substantial Meal ) Very Healthy Fruit ‘ ( because it has seeds rule ‘ ?? )I ultilize the Pumpkin skins in muslin for the extra healthy to It , and It was a Miracle soup , curing a horrible virus My Ex Hubby had within the next Day ! This was at My friend's Fiance's House ( there during fumigation at Our Home ), a famous French Chef of Four Oaks , Los Angeles . He told Me to put the pinch of Curry Spice , when I asked Him what does It need - And that totally Made It ! I want to try with Orange too . I had the most Amazing Ratatouille recently served with large Orange rind , La Poubelle in Los Angeles !
Be extra safe when prepping the Squash : ) Thank You 😊
my favorite cooking channel, I LOVE YOU
I have tasted a food in my brain, you are an inspiring and wonderful chef in every sense of the word
Bruno if you can make a laminated dough using einkorn flour it would be awesome!!
"Boino Al-booze" sounds like an Italian Mafia boss.
he is french though !
This is an excellent French recipe with an Asian - Moroccan touch seeing the ginger and orange in the soup!
I was wondering about the orange ... but Bruno knows better !
Bruno, close to theM subs. We’l celebrate avec toi! 🎉🍾👏
Fantastic recipes. Excellent presentation.
Vous êtes le maestro de cuisine.
Wow i love pumpkin soup all the best
Thanks Chef wonderful recipe lovely idea...
Merci, Mr Albouze pour le temps et les recettes que vous faites. Bonne continuation.
More dinner and lunch recipes please!!!
This is a genius recipe, definitely, I will try it. Bravo!
ua-cam.com/video/8Sk-cUFm7CQ/v-deo.html
How you are not more popular and well known is beyond me. You're a true master at your craft, you're charismatic as hell, good looking etc. Fuck Gordon Ramsay, you are pure class.
Bruno le Meilleur yalla yalla fine dining klasse recepies u r the best!!
Thanks for the idea of what to do with the frozen pumpkin we have from roasting pumpkins last year.
Thank you for another great video!
Incredible as always 👏👏
You are amazing, thank you and cheers! 🥂🇨🇦🥂
Instead of (or in addition to) the truffle oil you could use Morrocan Argan Oil for garnish and it would be savoureux.
Ça tombe pile! Just what I was looking for! Love the citrus and other fruit.
"pile poil " ? LOL ...
@@Maimitti en effet oui! Merci de la correction.
You are very smart! Great pumpkin recipe!
looks incredible!
Happy new year 👍🏻
Sieht lecker aus die Suppe 👍🏻👍🏻👍🏻😀
That's amazing!
Hi Bruno, I hope you're ok. I've been following you for years (way back when I thought you were some perverted youtube chef 😂😂😂), but I don't think you've taken a break this long before. Hopefully, this message finds you well. Happy Holidays!
Is this for Real?
I love the way you cook.
Nice, but I wouldn't garnish with Rosemary, Chef. Fried Sage leaves and Parmesan slices would be nicer because they're edible. A drizzle of olive oil or Pumpkin Seed Oil would be a welcome addition too - maybe make a Pumpkin Seed Pesto.
Love the videos. Do you accept recipe submissions?
Nice Job ,greetings from Berlin
You need to share more recipes. In that way you can have more followeres on UA-cam.
Je dois l’essayer !!
Bruno, le ninja de la cuisine ! 🔪 🥷
Plat gastronomique ⭐
Masterpiece Bruno.
Chef, can you please tell us which blender you use? I have looked at your velouté and puree recipes and the brand is not visible. Neither do I find it in your store. Merci!
Bruno, your carbonara and cacio e Pepe videos were awesome, can you make Pasta Aglio e Olio?? I’d love to see how you do it!! Thanks
Art of perfection 👌❤
I don’t understand the center piece of pumpkin added at the end, is it cold? Can someone educate me please? Much appreciate it. Thank you.
Amazing food tasting ❤❤❤❤😊
I'm following you from Jordan 😁
❤❤❤
Muy delicado.
oh look, a pumpkin soup... dude ends up creating a work of art 🤯🤯
Where are you Bruno? We miss you ❤️
Is it just me or does anyone else have cookware envy?
Спасибо, за новые идеи.
Hey bruno could you make a Turkish delight recipe!
Oh la la amazing! 👏
Merci chef 👍
troppo bravo
❤️
Amazing as always Bruno, but thickened soups like this often get cold very quickly when serving, how to combat this and have a frozen garnish in the middle of the bowl as well?
There is obviously nothing served frozen in this dish my friend 🌞
After frozen, it is refrigerated until ready to serve, so it’s not frozen.. according Bruno website
Let your plates in warm water until you are ready to serve
😀
Delicious 😋
Video et music Like veramente sei molto bravo e i miei più sinceri complimenti bravo Like saluti da Antonio mraih Like from italy Like bay bay 🎄🎄👏👏👏👏👏👏🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄
👍
Fabulous, mmm mm 😋.
Like your accent so much
Bruno, make red velvet cake please
WoW. Qué delicia
butter flavored
basicly
Looks good...
Are the spheres still cold?
hey what knife do you use?
🌹🌹
Waiting for another video Chef!
Suuuper dwlicious
🤤🤤🤤
Yummy 😋
👍👍👍
Amazing 🎩⚔️
🥰🥰🥰
I have a feeling Native North Americans knew about pumpkin soup before France was a country.
Maybe "velouté" started in France. We "velouté" everything in France, including Borscht. However, it took hundreds steps for Albouze to make a velouté while it takes me only a few steps.
I love you man
Maestro!