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Pumpkin velouté with wild mushrooms

by Colin McGurran
  1. Pumpkin velouté with wild mushrooms
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The natural sweetness of pumpkin is offset to perfection by the rich earthiness of truffle oil and girolle mushrooms in Colin McGurran's creamy pumpkin velouté recipe. This dish would make a fantastic vegetarian starter for an autumnal dinner party, or would work equally well served with crusty bread as a luxurious lunch.

First published in 2015
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Ingredients

Metric

Imperial

Pumpkin velouté

Wild mushrooms

To serve

SAVE RECIPE

Equipment

  • Bar sealer
  • Water bath
  • Large vacuum bags
  • Blender

Method

1
Preheat a water bath to 90°C
2
Begin by preparing the pumpkin for the velouté. Peel the pumpkin and slice it into segments, scraping out and discarding the seeds
3
Using a mandoline to finely slice the pumpkin segments, dividing the slices between 2 large vacuum bags. Add the butter, truffle oil and salt evenly to each bag, then seal and cook for 90 minutes
4
Remove the cooked pumpkin from the bag and blitz in a blender until smooth and glossy, adding a little water if required. Season again to taste and keep warm until ready to serve
5
Wash the mushrooms thoroughly in lots of cold water, drain and dry using a kitchen towel. Use a small knife to peel the skin from the stems, ensuring each mushroom is nice and clean
6
Heat a little oil in a frying pan over a high heat and fry the mushrooms until coloured. Add the butter to the pan and season with flaky sea salt, mixing through the chopped chives
7
Divide two thirds of the mushrooms between 5 warm bowls and pour the soup on top. Finish with a sprinkle of pumpkin seeds, freshly grated truffle and the remaining mushrooms
First published in 2015
Colin McGurran

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.

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