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POSH PUMPKIN SOUP RECIPE

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By Michelin-starred chef Steve Smith

Steve Smith, head chef at Michelin-starred Channel Islands restaurant Bohemia, has devised a recipe to make use of those leftover Halloween pumpkins

 

Alternatively this recipe can be used with butternut squash for the ultimate winter warming dish...

 

Ingredients:

  • 2kg pumpkin or butternut squash flesh
  • 300g unsalted butter
  • 4 sprigs thyme
  • 8 coriander seeds
  • 3 cloves garlic
  • 2 juniper berries
  • 2 litre chicken stock
  • 500ml milk
  • 500g grated parmesan

 

Method:

In a heavy-bottomed saucepan, sweat the flesh in the butter until it starts to break down. Add all the other ingredients, except the parmesan, and simmer for 20 minutes. Add the parmesan and leave it to melt for five minutes then blitz the soup together. Pass through a chinois or sieve twice, then season to taste.

Ideas for garnish:

  • Toasted pumpkin seeds
  • Grated parmesan
  • Chives
  • Chopped cocoa nibs
  • Poached quail egg

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