Ingredients

• 500g Pumpkin
• 500g Butternut
• 500ml Veg Stock (See Recipe Below)
• 400ml Coconut Milk
• 250g Butter
• 250g Shallots
• 60g Golden Syrup
• 15g Maldon Salt
• 1 Tsp Ground Ginger
• 80ml Veg Oil

For the Confit Shallots (optional):

• 250g Shallots
• 200ml Veg Oil
• 6 Lime Leaves
• 2 Sticks Lemon Grass (Crushed)
• Sprigs Thyme
• 1 Garlic
• 15g Sugar
• 5g Maldon Salt
• 1/2 Chop Chervil
• 1/2 Chilli Flakes

For the Veg Stock (made in advance):

• 1.5 Litre Water
• 2  Onions
• 2  Carrots
• 2 Sticks Celery
• 50g Fresh Ginger
• 1 Leek
• 2 Bay Leaves
• 2 Cloves Garlic
• 1 Cinnamon Sticks
• 1/2 Bunch Of Thyme

Tools

• Titanium Chef Patissier XL

Method

1. Using cooking chef XL chopper attachment add peeled pumpkin and butternut, pulse down into smaller pieces.
2. Then connect stirring attachment set to 120 degrees add veg oil, shallots, pumpkin, ginger powder and salt on speed, Leave to cook for 8mins.
3. Add golden syrup, veg stock and half the coconut milk, leave to cook for 40mins.
4. Once timer rings remove bowl add the remaining coconut milk and the butter, then place to blend smooth using  blender attachment, pass through sieve.
5. Taste and serve hot drizzle with lime leaf confit shallots (optional from below).

For the Confit Shallots:

1. In a small pan on low heat add a little of the veg oil along with slice shallot, garlic, crushed lemongrass and the lime leaves, sweat without colour.
2. Then add sugar, salt, thyme leaves and the remaining vegetable oil, leave on low heat for 15mins until soft.
3. Remove & place in container to chill down.
4. Once chill, add chop chervil & chilli flakes.

For Veg Stock:

1. Peel and chop the onions, carrot, celery, ginger, leek.
2. Crush the garlic and add everything to a pan with the water, simmer for 1hr.
3. Then strain and save aside.

Chef's Notes:

1. Place a whole butternut in the oven wrapped in foil for 20mins at 160 degrees. Remove the top off, set a large round ring on the bottom half of the butternut and scoop out the centre. Use this as a vessel to serve your pumpkin soup from above, close with the top half.
2. Make your veg stock the day before and leave it to infuse