Cream of Muscat Pumpkin Soup with Pumpkin Pesto Dumplings

Soups
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Ingredients for 4 portions
  • For the soup
  • 250 g QimiQ Sauce Base
  • 300 g Muscat pumpkin, peeled, diced
  • 2 Shallot(s), diced
  • 3 tbsp Olive oil
  • 125 ml White wine
  • 600 ml Chicken stock, or vegetable stock
  • Salt
  • White pepper
  • Ginger root, grated
  • Nutmeg, ground
  • Tabasco sauce, or fresh chilli
  • Cinnamon
  • 1 pinch(es) Curry powder
  • Pumpkin seed oil, to garnish
  • For the pumpkin pesto pasties
  • 12 Wan Tan pastry sheets (approx. 9x9 mm)
  • 60 g Pumpkin pesto
  • 2 tbsp Pumpkin chutney
  • 2 tbsp Bread crumbs
  • 1 tbsp Parmesan, grated
  • Egg white(s), to brush
  • Vegetable oil, to fry
Method
1.
For the soup: sauté the pumpkin and shallots in the olive oil. Douse with the white wine and allow to simmer until all the liquid is gone.
2.
Add the chicken stock and QimiQ Sauce Base. Season and allow to simmer for approx. 30 minutes.
3.
Blend the soup with an immersion blender until smooth and season to taste.
4.
For the pumpkin pesto pasties: mix the pumpkin pesto with the pumpkin chutney, bread crumbs and Parmesan. Season to taste and fill into a piping bag.
5.
Brush the pastry sheets with the egg white and pipe the filling onto the centre. Fold into pasties.
6.
Fry the pasties in hot oil until golden brown.
7.
Garnish the soup with a dash of pumpkin seed oil and serve with the pumpkin pesto pasties.