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Pumpkin velouté with wild mushrooms

Pumpkin velouté with wild mushrooms

Pumpkin velouté with wild mushrooms

PT1H50M

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1
Preheat a water bath to 90°C
2
Begin by preparing the pumpkin for the velouté. Peel the pumpkin and slice it into segments, scraping out and discarding the seeds
  • 1kg pumpkin
3
Using a mandoline to finely slice the pumpkin segments, dividing the slices between 2 large vacuum bags. Add the butter, truffle oil and salt evenly to each bag, then seal and cook for 90 minutes
  • 100g of butter
  • 10ml of truffle oil
  • salt
4
Remove the cooked pumpkin from the bag and blitz in a blender until smooth and glossy, adding a little water if required. Season again to taste and keep warm until ready to serve
5
Wash the mushrooms thoroughly in lots of cold water, drain and dry using a kitchen towel. Use a small knife to peel the skin from the stems, ensuring each mushroom is nice and clean
  • 250g of girolles
6
Heat a little oil in a frying pan over a high heat and fry the mushrooms until coloured. Add the butter to the pan and season with flaky sea salt, mixing through the chopped chives
  • vegetable oil
  • 1 knob of butter
  • sea salt
  • 10g of chives, chopped
7
Divide two thirds of the mushrooms between 5 warm bowls and pour the soup on top. Finish with a sprinkle of pumpkin seeds, freshly grated truffle and the remaining mushrooms
  • pumpkin seeds, roasted
  • truffle, grated

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Ingredients

Metric

Imperial

Pumpkin velouté

Wild mushrooms

To serve

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