Roasted Autumn Pumpkin Soup with Beurre Noisette

Directions

Autumn is arguably the most glorious season. Things begin to slow down, the leaves begin changing their colours, and we get to enjoy warm days with cool nights once more. Pumpkins are a sure sign that summer is now behind us and this soup is the perfect way to embrace the cooling outside air.

Step1a

1. Pre-heat the oven to 180 degrees Celsius.


2. Peel and seed the pumpkin, then dice it up into medium sized pieces. Place on a baking sheet on in an oven tray and drizzle with oil and season with salt and pepper (use your hands to ensure all surfaces are covered). Scatter the sage leaves and thyme sprigs over the top and roast for 20mins.


3. Once cool enough to handle, remove the sprig sticks and any burnt sage. Place the pumpkin in a large mixing bowl.



Step1b

4. While the pumpkin is roasting, wash the leeks. To do this, first discard the dark green ends of the leeks, then halve them length ways. Dice them into semi-circles about 3cm wide and place the diced leek into a big bowl full of cold water. Swish the leeks around to release any soil – the leeks will float and the dirt will sink. Transfer the leeks to a colander to drain.



Step 2

5. Heat some oil in a large Dutch oven. Chop the carrots, onions and garlic and add them to the pot with the leeks. Sauté until soft. Add the wine and continue to cook until the liquid has mostly disappeared.


6. Add the pumpkin and the tied-up bouquet garni. Add enough stock to cover everything.


7. Bring to a gentle simmer, being careful not to reach an aggressive boil at any point, for 20-25mins.



Step 3

8. Remove the bouquet garni and using either a bench blender or a stick blender, puree the soup until smooth. Strain the soup through a conical soup strainer.


9. Serve the soup with a dollop of crème fraiche, a sprinkle of chopped parsley, a drizzle of beurre noisette, and of course some crusty bread with lashings of delicious butter.



Beurre Noisette

10. Translated to hazelnut butter, beurre noisette is effectively browned butter. The milk solids caramelise producing a lovely golden colour. Be careful not to go too far – it can go from rich brown to burnt in a flash.


11. In a small saucepan, melt and swirl the butter over medium-high heat. Continue swirling until the colour starts to brown. Allow to cool slightly before adding the lemon, salt and pepper. Use immediately.