Here’s a Halloween-themed recipe for you to try out… Serves 4-6.
- 1kg Grey Lady Pumpkin. Peeled, Seeded and diced into 1cm Cubes
- 200g of butter
- 1 clove of garlic
- 750ml of chicken stock
- ½ bunch of sage
- Truffle oil
- Sea Salt
- Cracked Black Pepper
Melt butter in a pan over a low heat. When melted, add the diced pumpkin and sauté for a few minutes. Add a pinch of salt and pepper, the sage and the garlic. Cover with a tight lid and let the pumpkin cook on a low heat while shaking the pan every now and again.
Add the chicken stock to a pan and bring to the boil. When the pumpkin is softened (5 mins approx) and most of the butter has cooked out, add the hot chicken stock to cover the pumpkin. Cover with a cartouche and bring to the boil.
Once the pumpkin is cooked pass the pumpkin through a chinois. Keep the cooking liquid. Blend the pumpkin while adding the liquid slowly until you get the correct consistency. Pass Velouté through the chinois again to ensure it’s smooth.
Enjoy! You can freeze the final dish too if you’d like to save it for a later date.
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