Pumpkin soup

Method

Pumpkin soup is delicious, but it’s one of those things that I’d probably had too many times in my life to properly appreciate it. At least, that’s how it felt for a few years. Then Alain Passard gave me insight into how to make a truly beautiful pumpkin soup: by making it taste like pumpkin and nothing else. Quite often, we hide the essence of the vegetable behind other flavours. So, the goal here is simply to capture the true essence of pumpkin in a soup. 1. First, wash the pumpkin and make sure all the dirt is gone. Break it down, remove the seeds, and cut the pumpkin into 3 x 3cm pieces with the skin on. Slice the onions roughly. 2. Take a pot with a thick bottom and add in the butter and oil. Let it melt, then add in onions and pumpkin. Let it all sweat on medium heat for 5 minutes, avoiding any colouration. 3. Add white wine and let it cook a little. Finally, add water and simmer until the pumpkin is completely tender; check after 15 minutes. 4. Transfer the mixture to a blender and blend gradually to a smooth, even texture. 5. Season with lemon juice, salt, and whipped butter. Be generous with the seasoning, as these enhance the pumpkin flavour. 6. Strain the soup to remove any grainy parts, and store it in a pot until serving. 7. Whip the cream lightly, adding a little salt. 8. Heat the soup and pour it into serving dishes. Dress with a little olive oil and a spoonful of whipped cream.