"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)
- 2 tbsp reserved pumpkin seeds
- 2 tbsp olive oil
- 1Melt 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.
- 2Meanwhile, 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.
- 3Divide 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