Pumpkin soup

Pumpkin soup

By
From
Best Kitchen Basics
Serves
6
Photographer
Petrina Tinslay

I hesitate to do this to my mum as I upset her by a mildly disparaging mention in my last book. Anyway … I watched her make pumpkin soup which, bravo kiss kiss, she did quickly and efficiently using just pumpkin and water and some seasoning. The issue was the flavour – i.e., none.

A good dish is the accumulation of many details and gathering layers of flavour to create depth and integrity. The pumpkin actually requires a reasonable amount of assistance to give it substance. I was once asked, ‘What makes your pumpkin soup better?’ Two things, taste and texture.

Ingredients

Quantity Ingredient
1 small ripe queensland blue pumpkin, or any firm, orange-fleshed variety
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
200g salted butter
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
100ml white wine
1 litre chicken stock

Method

  1. Cut the pumpkin into large wedges and remove the seeds and skin. Cut it into even-sized cubes.
  2. In a saucepan over low heat, cook the onion and garlic in the butter until translucent. Add the salt, pepper and nutmeg. Increase the heat to medium and add the pumpkin. Cook until the butter splits and the pumpkin starts to colour. Add the wine and cook until reduced to a syrup consistency. Add the stock and reduce the heat to a low simmer. Cook for 30 minutes or until the pumpkin is very soft.
  3. For safety, allow the soup to cool a little and then transfer the soup to a highspeed blender and purée the soup. Pass through a fine sieve – the finer the texture, the better it will taste. Season with extra salt to taste. If desired, serve the soup in a hollowed-out pumpkin.
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