October 2006

Roasted pumpkin soup with avocado crème fraiche - Serves 4-6

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Soup

3x butternut squash
1x large white onion
4x clove of garlic
4x large table spoons of olive oil
4x sprigs of fresh thyme
2x large sweet potatoes
1.5x pints vegetable bouillon

Garnish

1x ripe avocado
50grams crème fraiche
1x splash of Tabasco
1/2x squeezed lemon

Method

Cut the squash in half then scoop out the seeds, score the squash with a sharp knife and then rub half of the olive oil into them, coating them evenly. Place them on a baking tray and dust with a little sea salt and cracked black pepper, place the baking tray into a pre heated oven @ 180* for about twenty minutes or until soft and golden brown.

While the squash is cooking peel the onions, garlic and sweet potatoes, once chopped roughly chop them separately( about 1 inch dice) place a medium size pan on the stove and heat, once hot add the remaining olive oil, then add the chopped onions and garlic and sweat until soft, then add the sweet potato and thyme, sweat for a further 2-3 minutes then add the vegetable bouillon and bring to the boil and simmer for 10 minutes or until the sweet potatoes are soft.

Remove the squash from the oven and scoop the flesh out of the skins, being very careful as they will be very hot, add the flesh to the rest of the vegetables and stock and blend until smooth.

To prepare the avocado crème fraiche, peel the avocado and place the flesh into a bowl, add the lemon juice and Tabasco then mash with the back of a fork until fairly smooth, then fold in the crème fraiche.

To serve pour the soup into a bowl then pull a warm tea spoon across the top of the crème fraiche and drop the resulting quenelle into the soup just before you serve.

Paul Vincent, Head Chef.