Pumpkin Velouté with Foie Gras Chantilly

Cooking method:

Ninja Foodi Blender & Soup Maker HB150
  • Prep Time: 15 mins
  • Total time: 55 mins
  • Skill Easy
  • Serves 6 people

Pumpkin Velouté with Foie Gras Chantilly

To enhance the taste of your whipped cream, use semi-cooked foie gras.


  • 700g pumpkin, peeled and cut into 3-4cm cubes
  • 1 onion of 50g, cut in 4
  • 20g butter (split into two)
  • 100g red lentils
  • 1/2 stock cube diluted in 600ml of water
  • 100ml whipped cream
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 pinch Espelette pepper to your taste
  • 15 pre-cooked chestnuts cut into 0.5cm dice

For the Foie Gras Chantilly (Prepare the day before)

  • 100g foie gras, cut into 1cm cubes
  • 150ml 30% whipping cream
  • 1 tbsp cognac or muscat

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Prepare the foie gras Chantilly the day before: In the bowl of the heating blender, place the dices of foie gras, the 15cl of whipping cream and the cognac.

  • Step 2

    Turn on the appliance and select COOK, set the temperature to MED and leave to infuse for 8 minutes.

  • Step 3

    Then press BLEND and MED to mix the preparation before filtering it before leaving it to cool in a bowl in the fridge ideally overnight or at least 3 hours.

  • Step 4

    On D-Day, add the onion and select BLEND then PULSE to quickly chop it. Add 10g of butter and choose the SAUTE mode, for 10 minutes.

  • Step 5

    Then stir in the pumpkin, lentils and the stock. Close the lid securely and select SMOOTH SOUP.

  • Step 6

    Meanwhile, whip the foie gras infused cream and store it in the refrigerator before serving it in the velouté.

  • Step 7

    When the soup is finished, add 10cl of cream, 10g of butter, salt, pepper and Espelette pepper. Mix in manual mode by pressing BLEND and MED for 30 seconds.

  • Step 8

    Taste and adjust the seasoning to your wish.

  • Step 9

    Serve by adding the foie gras chantilly and chopped chestnuts.