Butternut pumpkin purée

Butternut pumpkin purée

By
From
Becasse
Serves
8
Photographer
Steve Brown

You can adjust the thickness of the purée by adding more or less stock. And if you want a vegetarian version, substitute Vegetable nage for the chicken stock. Alternatively, make a little pumpkin stock from the pumpkin peel and trimmings.

Ingredients

Quantity Ingredient
150g unsalted butter
1 medium onion, finely sliced
garlic, cloves peeled and finely sliced
1 small butternut pumpkin
500ml * white chicken stock [rid:1604]
or 500ml Vegetable nage
thyme
1 bay leaf
salt
freshly ground pepper

Method

  1. Heat a heavy-based saucepan over a medium heat. Add two-thirds of the butter and heat until it starts to foam. Add the onion and garlic and sweat for 5 minutes until they soften but do not colour.
  2. Peel the pumpkin and cut in half lengthwise. Scoop out the seeds and cut the pumpkin flesh into small, even-sized pieces. Add to the pan and continue to sweat, without colouring, for 10 minutes.
  3. Add the chicken stock and bring to a gentle simmer. Add the thyme, bay leaf and seasoning to taste. Cover with a piece of greaseproof paper, cut to the size of the pan and simmer gently for about 20 minutes, or until the pumpkin is soft and the stock has thickened.
  4. Tip into a blender and blitz for 5 minutes until smooth and thick. Add the rest of the butter and whiz to a glossy purée. Taste and adjust seasoning if necessary. Push through a chinois or fine sieve and keep warm until ready to serve.
Tags:
restaurant
Becasse
Justin
North
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