Pumpkin velouté with wild mushrooms

The natural sweetness of pumpkin is offset to perfection by the rich earthiness of truffle oil and girolle mushrooms in Colin McGurran's creamy pumpkin velouté recipe. This dish would make a fantastic vegetarian starter for an autumnal dinner party, or would work equally well served with crusty bread as a luxurious lunch.

First published in 2015

Ingredients

Metric

Imperial

Pumpkin velouté

Wild mushrooms

To serve

Equipment

  • Bar sealer
  • Water bath
  • Large vacuum bags
  • Blender

Method

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
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
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
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
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
First published in 2015

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.

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