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.

Serves 10

Prep

20M

Cook

1H 10M

Total

1H 30M

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“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.

Ingredients

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

Method

Main

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.