Shane Osborn: Chilled pumpkin and ginger velouté with toasted seeds

AT A GLANCE

  • Serves 10 people

  • 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
01   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.
02   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.
03   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.

Recipe:

SHANE OSBORN

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

PROVENÇAL ROSÉ. , suggested by MAX ALLEN

View Full Site