Back
Winter Squash Soup with Cocoa Cream
Recipe by David Tan
- Steps
- Ingredients
Ingredients
Winter Squash Soup
Cocoa Cream
finely chopped chives to garnish
Select All
Steps
- For the Winter Squash Soup, place onion and butter in a large saucepan. Cook on a medium to low heat for 5 minutes or until softened.
- Peel winter squash. Remove seeds and dice the winter squash into 3cm pieces and add to the saucepan with a pinch of salt. Cook pumpkin on medium to low heat, with lid on, until soft.
- In another saucepan, add peeled and quartered potatoes. Add just enough cold water to cover the potatoes and a pinch of salt. Bring water to the boil and cook until potatoes are soft.
- Add the contents of both saucepans into a blender, including water. Blend on high until smooth. Add more water, as needed to achieve a creamy consistency. The desired soup will coat the back of a spoon well. Season with salt, to taste.
- In a small bowl, mix together the three types of paprika with the cocoa powder and set aside.
- For the Cocoa Cream, add cocoa powder and half of the cream to a stand mixer and with a spoon until the cocoa is incorporated. Add the remaining cream. Using the whisk attachment, whip the cream until soft peaks have formed. Add the sugar and continue whipping until cream forms stiff peaks. Set aside in fridge.
- To make croutons for the garnish, cut bread slices into 2cm cubes. Melt butter in a frypan and add bread. Cook until crispy and golden brown, stirring to ensure even browning. Season with salt and set aside.
- To serve, spoon a large spoonful of cold, whipped cocoa cream into centre of a wide, shallow soup bowl. Dust with paprika and cocoa powder. Serve the pumpkin soup in a jug, on the side. When ready to eat, pour soup into the bowl and garnish with croutons and chopped chives.
