Pumpkin velouté with wild mushrooms
- Starter
- Medium
- 5
- 1 hour 50 minutes
PT1H50M
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.
Ingredients
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
- 1kg pumpkin
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
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
Discover more:
Go to Comments
Pumpkin velouté with wild mushrooms
