- 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
Maple cream of pumpkin, sorrel and lardons
Maple cream of pumpkin, sorrel and lardons
This beautiful dish was created by renowned chef, David Colcombe
Recipe serves four.
Ingredients
Method
Heat olive oil in a saucepan, add leek and pumpkin and cook over low heat for 4 minutes.
Add garlic then chicken stock and lightly season with salt.Cook pumpkin until it breaks apart then blend in a food processor. In boiling water, blanch pork cubes for 3 minutes then drain. Heat cream with sorrel and pork belly cubes then add mixture to cream of pumpkin along with maple syrup and adjust seasoning. Divide among four 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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