Pumpkin Veloute

For the soup - serves approx 6:

• 850g Pumpkin
• 250g Unsalted butter
• 2 Onions
• 400g full fat milk
• 4 small sprigs of rosemary
• ¼ tsp smoked Paprika
• 40 ml Double cream
• 600 ml light chicken stock
• Koppert cress Tahoon Cress oil and whipping cream to finish           

• Peel the pumpkin or butternut squash and scoop out the seeds, (dry the seeds with a drizzle of soy sauce and use as a snack, no waste!) and flavour with soy
• Chop the flesh into chunks place the pumpkin, butter and onion into a roasting tray and roast in a pre-heated oven  at 180 dgrs for approx. 35 mins or until the pumpkin and onion are soft and caramelised .
• Melt the butter in a large pan then add the onion, cook for three – four mins until  golden. before adding the pumpkin and season lightly with a little  salt and pepper.
• Pour in a good splash of dry white wine and cook until it has bubbled away to leave a syrupy glaze over the pumpkin.
• Add the bay leaves and the stock then bring to the boil.
• Simmer gently uncovered for about 10-15 minutes, until the pumpkin is completely tender.
• Remove the pan from the heat and leave to cool a little.
• Remove the bay leaves then blend the soup with a handheld blender or in batches in a food processor until smooth.
• If you like you can pass the soup through a blender for a smoother finish.
• Adjust the consistency and flavour of the soup with salt, pepper, more stock and double cream to taste.
• Decorate with a little light cream and a drizzle of Tahoon oil

For the decoration plate presentation

• For the tuille, I have used  “Spring Ring” tuille mould to place around the rim of the bowl, decorated with Bean Blossom, Floregano and Gangnam Tops. 

Recipe: Alan Coxon