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Shane Osborn: Chilled pumpkin and ginger velouté with toasted seeds

You'll need

50 gm butter, coarsely chopped 450 gm butternut pumpkin, coarsely chopped, 2 tbsp seeds reserved 10 gm (2cm) piece ginger, finely chopped 30 gm caster sugar 30 ml dry white wine 500 ml (2 cups) chicken stock 35 ml heavy cream (45% milk fat)   Toasted seeds 2 tbsp reserved pumpkin seeds 2 tbsp olive oil


  • 01
  • Melt butter in a saucepan over low heat. Add pumpkin, ginger, sugar and a pinch of salt, cover with a lid, stir occasionally until pumpkin is tender (30-40 minutes). Remove lid, then stir occasionally until liquid is reduced by two-thirds (5-10 minutes). Add wine, reduce by two-thirds (5-10 minutes), then add stock and cream and simmer until flavours are combined (10 minutes). Process in a blender until smooth, then pass through a fine sieve. Cool, refrigerate until chilled (2-3 hours), then season to taste. Makes 1 litre.
  • 02
  • Meanwhile, for toasted seeds, warm ingredients and a pinch of salt in a small saucepan over low heat, stir occasionally until seeds are light brown (2-4 minutes), then transfer to a heatproof bowl.
  • 03
  • Divide soup among eight 125ml-capacity bowls or glasses, top with toasted seeds and a drizzle of toasted seed oil.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Provençal rosé.

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