Pumpkin soup

Heston Blumenthal At Home, p. 61

Ingredients

  • 850g pumpkin flesh
  • Olive oil
  • 250g unsalted butter
  • 3 onions, peeled and finely sliced
  • 400g whole milk
  • 4 sprigs of rosemary
  • Pinch of cayenne pepper
  • 40g sesame oil (or to taste)
  • 40g balsamic vinegar (or to taste)
  • Salt
  • To finish and serve
  • 20g hazelnuts, toasted until golden brown
  • ½ sprig of rosemary
  • 20g coarse dry breadcrumbs
  • 1 tbsp melted brown butter (see tip, p.204)
  • Pumpkin seeds
  • Red pepper oil (p.265)

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