Shane Osborn: Chilled pumpkin and ginger velouté with toasted seeds
"This was one of the first soups I cooked as a chef. I like it chilled so that the ginger warms the palate." Shown with curried quail eggs with coriander.
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Serves
10
Cooking Time
Prep time 20 mins, cook 1 hr 10 mins (plus chilling)
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50 gm
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butter, coarsely chopped
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450 gm
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butternut pumpkin, coarsely chopped, 2 tbsp seeds reserved
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10 gm
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(2cm) piece ginger, finely chopped
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30 gm
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caster sugar
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30 ml
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dry white wine
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500 ml
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(2 cups) chicken stock
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35 ml
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heavy cream (45% milk fat)
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| Toasted seeds |
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2 tbsp
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reserved pumpkin seeds
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2 tbsp
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olive oil
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1
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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.
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2
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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.
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3
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Divide soup among eight 125ml-capacity bowls or glasses, top with toasted seeds and a drizzle of toasted seed oil.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
Drink Suggestion Provençal rosé.
RECIPE Shane Osborn
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen