Chef's 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.

By Shane Osborn
  • 20 mins preparation
  • 1 hr 10 mins cooking plus chilling
  • Serves 10
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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 <a href="/shane-osborn-curried-quail-eggs-with-coriander.htm">curried quail eggs with coriander</a>.


  • 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


  • 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

  • Author: Shane Osborn