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Cauliflower Soup With Roasted Pumpkin And Burnt Butter
Recipe by Julie Goodwin
If you love speck and soup all year round, then check out this tasty recipe.
- Steps
- Ingredients
Ingredients
Roasted Pumpkin
Cauliflower Soup
Speck and Pine Nuts
Burnt Butter Sauce
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Steps
- Preheat oven to 180C.
- For the Roast Pumpkin, line a flat oven tray with baking paper. Place the pumpkin and toss with a little oil, salt and pepper. Place into the oven and bake, turning a few times, for 40 minutes or until tender and golden on all sides. Remove from the oven and set aside.
- For the Cauliflower Soup, place the milk into a large saucepan and bring to a gentle simmer.
- In the meantime, roughly chop the cauliflower then place into a food processor. Process to the consistency of large breadcrumbs. Add the cauliflower to the pot. Return to a simmer and cook, stirring frequently, until cauliflower is tender, about 15-20 minutes. To test if the cauliflower is cooked, crush a little piece between your fingertips. It should disintegrate. Add the butter, salt and pepper. Remove from the heat.
- Using a stick blender, blend the soup thoroughly, until it is velvety smooth. Alternatively pour the soup carefully into a blender or food processor and blitz thoroughly. Season with salt, to taste. Cover saucepan with a lid and set aside.
- For the Speck and Pine Nuts, place speck into a large heavy based frypan. Place over a low medium heat and fry the speck batons until they release their oil and become golden and crispy. Remove speck from the pan and drain on a paper towel.
- Add the pine nuts to the pan of rendered speck fat. Cook until golden brown. Remove pine nuts from the pan and drain on paper towel. Reserve pan of rendered fat.
- For the Burnt Butter Sauce, return pan of speck fat to a medium heat then add butter and sage. Cook until butter foams and solids become a rich golden brown and sage is crispy. Remove from the heat and immediately add the lemon juice. Stir through the zest and salt.
- To serve, gently rewarm the soup and ladle into serving bowls. Top with the roast pumpkin, crispy speck, pine nuts and finely sliced shallot. Spoon the burnt butter and sage over the top and serve immediately.
