Spiced Pumpkin Velouté
“This recipe is one of my go-to favorites. The spicy hit with the sweetness of the pumpkin match so well. It may even appear on the menu at Castlehill Bistro.”
Ingredients
- 2 pounds (1 kilogram) kombucha squash
- 3 ounces (85 grams) butter
- 1 white onion, sliced
- 2 cloves garlic
- 2 Guajillo chiles
- 4 cups (l liter) vegetable stock
- 1⅓ cups (300 grams) double cream
- Salt, to taste
- 1 tablespoon (7.4 grams) pumpkin seeds, toasted
- 1 handful micro-cilantro
- Pumpkin seed oil
Instructions
- Place a heavy-based pot over medium heat and add the butter.
- Once the butter is foaming, add the onion and sweat it until soft but not colored. Add the garlic and cook for an additional 2 to 3 minutes.
- Peel and roughly dice the squash. Add it to the pot with the chiles and cook for 5 minutes.
- Add the stock. Cook until the squash is soft and tender. Then add the cream. Bring to a simmer then remove from the heat.
- Strain the contents of the pot through a colander (reserving the liquid) and place the solids in a blender.
- Blitz until very smooth, adding some of the reserved stock until you’re happy with the texture. Season to taste, pass through a fine strainer.
- Top the velouté with toasted pumpkin seeds, drizzle with pumpkin seed oil and garnish with micro-cilantro.