There is no best season of autumn to bring to the table delicious velvety prepared with the best ingredients that this year gives us.

Velvety: not just pumpkin

One speaks only of pumpkin soups because the pumpkin is the queen of the table in autumn, but you can also prepare some excellent velvety with broccoli, cauliflower, potatoes, leeks, carrots and apples, you know that?
You can too mix more vegetables and give it a magic touch with the addition of some spice or accompany your velvets with croutons, sour cream, sautéed mushrooms or crispy bacon.
The beauty of this dish is that you can really do it by following your own tastes and using what you have at home.

Cream and potatoes

The velvety is soft yield as its name says from theadding fresh cream, but for one lighter version you can replace the cream by adding one boiled potato to the other vegetables to give the mixture a more creamy consistency.
For a velvety with an ethnic flavor you can add coconut milk and if instead you want a boost in taste then try with yogurt or sour cream.

Some advice for a perfect velvety

Watch out for lumps! If you want to bring a very soft velvety to the table pass it in a colander to eliminate all vegetable residues that are not perfectly blended.
Remember that the velvety vegetables of delicate vegetables such as those in leaf need the addition of a ingredient that gives consistency, like potatoes or pumpkin, otherwise they will always remain too liquid. If the cream should still be too liquid, prolong cooking for a few minutes.
As for the temperature, remember that the velouté should not be served cold or hot, but hot at the right point to be able to eat with pleasure.

We offer you now some recipes tried by our editorial staff, prepared with typically autumnal ingredients.