Chefs' Recipes

Shane Osborn: Chilled pumpkin and ginger velouté with toasted seeds

Australian Gourmet Traveller French recipe for chilled pumpkin and ginger veloute with toasted seeds by Shane Osborn.
Shane Osborn: Chilled pumpkin and ginger velouté with toasted seeds

Shane Osborn: Curried quail eggs with coriander

Ben Dearnley
1H 10M
1H 30M

“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.


Toasted seeds



1.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.
2.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.
3.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.

Drink Suggestion: Provençal rosé. Drink suggestion by Max Allen


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