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100g shallots, roughly chopped
80ml extra virgin olive oil
20g unsalted butter
1.2kg pumpkin (or squash), peeled and roughly chopped
400g potatoes, peeled and roughly chopped
1 litre fresh vegetable stock
3 egg yolks
1 tbsp grated fresh root ginger
1 tbsp ground cinnamon
pinch freshly grated nutmeg
handful pumpkin seeds
handful chestnuts (or hazelnuts, toasted)
1. Put the shallots in a large pan with the oil and butter; sauté until golden – about 5-7 minutes. Add the pumpkin (or squash) and potatoes; cook for 3-4 minutes. Add the stock, season and bring to the boil. Simmer for 35-40 minutes, stirring occasionally.
2. Meanwhile, put the whole eggs in a pan of simmering water and cook for 6 minutes. Use a slotted spoon to remove and plunge into cold water. When cool, peel and halve.
3. Beat the egg yolks with the mascarpone, ginger, cinnamon and nutmeg. Whizz the soup in a blender, then add the mascarpone mixture and blend again. Reheat if needed, then serve, topped with half an egg, a scattering of seeds and chestnuts (or hazelnuts), plus a spoonful of mascarpone, drizzle of extra virgin olive oil and sprig of parsley, if liked.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
This recipe was first published in Fri Dec 01 11:50:00 GMT 2017.