Pumpkin Velouté with Ginger Butter
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A classically velvety smooth velouté made with seasonal butternut squash and spiced with ginger butter.
Serves:4
Equipment
- 1 blender or immersion stick blender or Italian food mill (passatutto).
Ingredients
The Soup
- 500 g butternut squash or pumpkin - cut into 2-3 cm chunks
- 2 large sweet yellow onions
- 30-40 g butter
- 1 generous tbsp flour
- 1 bay leaf
- 1 sprig thyme optional
- 250 ml whole milk or plant-based milk
- 250 -350 ml light chicken, vegetable stock or ginger broth (see below)
- scant tsp salt
- olive oil
- salt and freshly ground pepper
- a few coriander or parsely leaves to garnish
- 1 tsp Aleppo pepper or chill flakes to garnish
Turmeric and Ginger Butter
- 1 tbsp grated ginger or tbsp juiced ginger
- 80 g butter
- 1-2 cloves grated garlic
Ginger Broth
- 2 medium onions rougly chopped (skins on)
- 2 ribs celery with leaves
- 1 large handful broadleaf parsely
- 2 medium carrots - roughly chopped
- 3-4 roughy crushed garlic with skins on
- 3 cms finely sliced fresh turmeric optional
- 5 cms finely sliced fresh ginger
- 1 cinnamon stick
- 2-3 petals star anise
- 2 tbsp coriander seeds
- 2 tbsp peppercorns
- 2-3 cloves
- 1 bay leaf
- 2 litres water
- fresh lemon juice and salt to season
Instructions
Ginger Broth
- Add all the ingredients to a large saucepan, including the water, and bring to the boil. Cover and simmer gently for 30 minutes. Strain and adjust seasoning with a bit of lemon juice and salt. You should have around one litre of stock
The Soup
- Sauté the onions in a little butter and olive oil until soft. Add the diced pumpkin, bay leaf, thyme and salt. Toss in the buttery mixture and sprinkle with a tablespoon of flour. Do not add salt if your stock is salted.
- Gently toss again and slowly pour in the milk. Set over a very low heat and cook until the pumpkin is soft. Stir occasionally.
- Once ready, let the mixture cool (remove the bay and thyme) and then puree it with a stem mixer or blender, or pass it through an Italian food mill. Return to the heat and add your chosen stock until you achieve a good consistency. Bring to a quick boil and test for seasoning.
Ginger Butter
- Meanwhile, make the ginger butter. Add the grated ginger and butter to a heavy-based pan and heat over medium heat until the butter has melted. If using ginger juice, add it once the butter starts to melt. Add a pinch of salt if necessary. For an added touch, you could then sauté a little garlic in the butter for a spicier zing. Pass it through a sieve before using.
To Serve
- Swirl in a dash of the ginger butter, a sprinkle of Aleppo pepper, and garnish with fresh coriander or parsley. Accompanied by thinly sliced toasted wholemeal bread.
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