Ironbark Pumpkin Soup

A very easy soup to prepare, which has lots of richness and flavour. The success of this dish depends very much on the variety of the pumpkin. The best I have found is ‘Potiron Muscade’, which is quite large, relatively flat, with dark brown skin and very pronounced curves. You can replace the pumpkin with butternut squash and, should you wish, you could serve this soup with a generous serving of crème fraiche. This soup can be prepared one day in advance. 

Raymond Blanc David Griffen Photography MAIN IMAGE

 

Ingredients Required

400g Ripe pumpkin flesh, outer skin removed & diced 2cm
1 small Onions, chopped finely
2 tbsp Butter, unsalted
8 pinches Sea salt
1 pinch White pepper, freshly ground
6 pinches Sugar, caster
600ml Milk, whole, organic
Optional Crème fraiche

Cooking Method

On medium heat, in a 25cm saucepan, soften the onions in the butter for approximately 5 minutes without colouring. Add the diced pumpkin and soften for approximately 6-8 minutes (the softening with the butter will bring out the sweet flavour of the pumpkin) stirring from time to time. Add the milk and bring to simmering point and simmer for 10 minutes (*1). Liquidize the soup until it reaches a smooth velvety consistency. Season with salt, pepper and caster sugar if needed. Serve in a warm soup tureen with a touch of crème fraiche if desired.

 

Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.