Butternut Pumpkin Soup with Burrata

Serves: 4 people

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Ingredients

200g butternut pumpkin (winter squash), cut into 7 mm dice

30g unsalted butter

4 × 90g Giorgio's Burrata

olive oil

black pepper

chopped chives, to garnish

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PUMPKIN SOUP

1.3kg butternut pumpkin (winter squash), roughly chopped

150g butter

black pepper

Instructions

Step 1

Blanch the diced pumpkin in boiling water until soft. Drain, then glaze with the butter. Set aside.

Step 2

To make the soup, put the chopped pumpkin into a large saucepan and cover with water. Bring to the boil over a medium heat, then simmer until the pumpkin is soft. Remove from the heat and drain, reserving the cooking water. Put the pumpkin in a blender, add the butter and blend. Slowly add some of the cooking water until you obtain a soup texture. Season with black pepper and salt.

Step 3

TO SERVE Put some of the diced pumpkin in the bottom of each of four soup bowls, then place the burratas on top and season with olive oil, salt and black pepper. Pour the soup over and garnish with the chives.

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Notes

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