Gingered Butternut Pumpkin Soup with Spicy Pecan Cream

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Gingered Butternut Pumpkin Soup with Spicy Pecan Cream
Servings
serves
Ingredients
  • 2 large butternut pumpkin halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup pecans
  • 2 tablespoons unsalted butter
  • 1 large onion diced
  • 1 small fennel bulb—halved cored and diced
  • 1 1 1/2 inch piece of fresh ginger peeled and finely chopped
  • 6 cups chicken stock
  • One 400ml can of unsweetened coconut milk
  • 3/4 cup chilled thickened cream
  • 1 teaspoon olive oil
  • Pinch cayenne pepper
  • sea salt flakes
  • 1 1/2 tablespoons fresh lemon juice
Servings
serves
Ingredients
  • 2 large butternut pumpkin halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup pecans
  • 2 tablespoons unsalted butter
  • 1 large onion diced
  • 1 small fennel bulb—halved cored and diced
  • 1 1 1/2 inch piece of fresh ginger peeled and finely chopped
  • 6 cups chicken stock
  • One 400ml can of unsweetened coconut milk
  • 3/4 cup chilled thickened cream
  • 1 teaspoon olive oil
  • Pinch cayenne pepper
  • sea salt flakes
  • 1 1/2 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 180c. Rub the cut sides of the Pumpkin with the olive oil and set them, cut side down, on a large baking tray. Bake the Pumpkin for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the Pumpkin flesh into a large bowl; discard the skins.
  2. In a non stick fry pan, toast the pecans for about 8 minutes over a low heat, or until lightly browned and fragrant; let the nuts cool.
  3. In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the Pumpkin and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the Pumpkin starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl,
  4. beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
  5. Working in batches, puree the pumpkin soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

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