Pumpkin velouté with wild mushrooms


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Pumpkin velouté

Wild mushrooms

To serve

Preheat a water bath to 90°C
Begin by preparing the pumpkin for the velouté. Peel the pumpkin and slice it into segments, scraping out and discarding the seeds
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
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
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
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
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
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