← Nouns Cooking · French

Ingredients

• 30 g Butter
• 1 Onion, chopped
• 1 clove Garlic, sliced
• 1.2 kg pumpkin or butternut squash (unpeeled weight), peeled, seeded and cut into chunks
• 900 ml vegetable stock
• 100 ml single cream or crème fraîche, plus extra to swirl
• 1 pinch Nutmeg
• salt and black pepper
• 1 tbsp Chives, snipped

Method

1. Melt the butter in a large saucepan over medium heat and cook the onion for 5 min until soft but not coloured. Add the garlic for 1 minute.
2. Add the pumpkin and stock, bring to the boil, then cover and simmer for 15–20 min until the pumpkin is completely tender when pierced with a knife.
3. Blend until very smooth with a stick blender, or carefully in batches in a jug blender with the lid vented.
4. Stir in the cream and nutmeg, season well and reheat gently without boiling. Add a splash more stock or water if it is too thick.
5. Ladle into bowls, swirl in a little extra cream and scatter with chives.

Tips

• Roast the pumpkin chunks at 200°C (400°F) for 30 min first for a deeper, caramelised flavour.
• A spoonful of toasted pumpkin seeds on top adds a welcome crunch.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Serious Eats