Pumpkin Soup and Blue Cheese Puffs

I hesitate to do this to my mum (again) as I upset her by a mildly disparaging mention in my last two books. Anyway (sorry mum, I love you) ... 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, and by that I mean delicious, 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.

NB: In regards to the blender I love to use my TM 3 thermomix. This is the chef’s favourite (the newer robo cop one is rubbish) because of the particular bowl shape and that it blends extremely quickly. (If you don’t believe me, try and buy one on eBay). A bar blender or Vitaprep is also perfect. The thermomix has an added advantage, as the hotter the ingredient, the slower it commences or ramps up to speed. I have suffered nasty burns blending hot soups and sauces as at high temp these devices can be explosive. Be careful.

Pumpkin Soup 

serves 6

• 1kg ripe Queensland blue pumpkin  or Butternut

• 1 onion, coarsely chopped 

• 2 garlic cloves, coarsely chopped 

• 200 g salted butter 

• 1 teaspoon salt 

• 1⁄2 teaspoon freshly ground white pepper 

• 1⁄4 teaspoon freshly grated nutmeg 

• 1⁄2 teaspoon cumin seeds

• 100 ml white wine 

• 500 mls chicken stock 

1. Cut the pumpkin into large wedges 

2. carefully remove the seeds and then skin. 

3. Cut it into 2cm cubes.

4. heat a heavy based saucepan over moderate heat

5. cook the onion and garlic in the butter until translucent. 

6. Add the salt, pepper and nutmeg

7. add the pumpkin. 

8. Cook the pumpkin starts to turn golden. 

9. Add the wine and cook until reduced to a syrup consistency. 

10. Add the stock and reduce the heat to a low simmer. 

11. Cook for 45 minutes or until the pumpkin is very soft.

12. For safety, allow the soup to cool a little and then transfer the pumpkin to a high- speed blender [in batches] 

13. purée at high speed. 

14. Pass through a very fine sieve 

15. Season with extra salt to taste.

Choux Puffs

• 50g butter

• 125g water

• 75g plain flour

• 1/4 tsp salt

• 1/2 tsp sugar

• 1 egg yolk

• 2 whole [50gm] eggs

• 1 egg, extra (for adjustment and egg wash)

• 100 gms Gorgonzola 

• 100 mls pouring cream 

1. Preheat oven to 200°C. 

2. Whisk yolk and two whole eggs together.

3. In a medium saucepan, bring butter and water to the boil.  

4. Add in plain flour, sugar and salt.  

5. Using a wooden spoon stir vigorously until the flour thickens and the dough is coming away from the sides of the pan. 

6. Transfer mix to mixer with a paddle attachment.  

7. On a medium speed, beat for 30 seconds to release some of the heat 

8. slowly add the egg mix in a thin stream.

9. The mix should be smooth and glossy with a slight elasticity.  

10. If mix is too dry, add in slightly more egg.

11. Transfer mix to a piping bag with a 1cm star nozzle.

12. Pipe paste, approximately 2cm in diameter.  Leave space between each to allow for the choux to rise.  

13. Gently dab egg wash on to each 

14. Bake for 10 minutes or until golden brown and dry [inside]. 

    To serve:

    Blend Gorgonzola & cream together and fill the Choux puffs with a small piping nozzle