- 500g pumpkin (or any winter squash), cut into chunks
- 1 leek, washed and sliced thinly
- 45ml olive oil
- 2 garlic cloves, chopped
- 2l chicken stock or water
- 60g fresh pork belly, cut into cubes
- 60ml pure maple syrup from Canada
- 60ml single cream
- 10g sorrel leaves, chopped
- Salt and pepper to taste
Cream of Pumpkin with Maple, Sorrel and Lardons
Cream of Pumpkin with Maple, Sorrel and Lardons
A delicious Autumn recipe created by renowned Canadian chef and food writer, Philippe Mollé
Ingredients
Method
Heat olive oil in a saucepan, add leek and pumpkin. Cook over low heat for 4 minutes.
Add garlic then chicken stock and lightly season with salt.
Cook pumpkin until it breaks apart.
Blend in a food processor.
In boiling water, blanch pork cubes for 3 minutes then drain.
Heat cream with sorrel and pork belly cubes.
Add mixture to cream of pumpkin along with maple syrup and adjust seasoning.
Divide among 4 soup bowls.
Note: increase or reduce the amount of maple syrup to taste. You can also raise the acidity by adding lemon juice.
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