- 1 kg butternut pumpkin, cut into 2cm dice
- 50 ml olive oil
- 1 garlic clove, crushed
- 1 white onion, diced
- 500 ml (2 cups) hot chicken stock
- 150 gm thickened cream
- 200 ml chicken stock
- 60 gm (12cm piece) ginger, finely chopped
- 500 ml (2 cups) milk
- 1Preheat oven to 180C. Place pumpkin on an oven tray, drizzle with half the oil, season to taste, cover with foil and bake until tender (40 minutes).
- 2Meanwhile, heat remaining oil in a non-stick frying pan over medium heat, add onion and garlic, cook until soft but not coloured (3-4 minutes), season to taste and set aside.
- 3Combine pumpkin, onion mixture and hot stock in a saucepan over medium heat and simmer until pumpkin is starting to fall apart (10-15 minutes). Cool slightly, transfer to a food processor and blend until smooth. Add cream, strain through a fine sieve into a clean saucepan and season to taste. Keep warm.
- 4Meanwhile, for ginger milk, reduce stock in a saucepan over high heat to 70ml (7-8 minutes), add ginger, cool slightly, cover with plastic wrap and set aside to infuse (20 minutes). Add milk, strain through a fine sieve into a saucepan, bring to the simmer over medium heat and froth with a hand-held blender until very bubbly (2-3 minutes).
- 5To serve, pour soup into bowls, drizzle with pumpkin-seed oil and spoon ginger milk froth over.
Note Pumpkin-seed oil, made from pressed roasted pumpkin seeds, is available from select delicatessens including Norton St Grocer.
Drink Suggestion: Creamy, buttery chardonnay, such as the 2008 Giants Steps Tarraford Vineyard Chardonnay. Drink suggestion by Luke Robertson
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