Velout of Potimarron pumpkin with roast chestnuts and ceps by Chris and Jeff Galvin at The Pompadour by Galvin in Edinburgh

Michelin-starred chef brothers Chris and Jeff Galvin opened The Pompadour by Galvin at Waldorf Astoria Edinburgh - The Caledonian four years ago in one of Scotland's most magnificent dining rooms, replete with hand-painted Oriental wall panels and views to Edinburgh Castle.

The Galvins are two of Britain’s most influential chefs with over 50 years experience between them working in some of London’s most revered kitchens, before launching Galvin Restaurants in 2005. 

Ingredients: (Serves 6)

400g Potimarron pumpkin, peeled, deseeded and roughly cut into 3cm pieces

100ml olive oil, plus 1 teaspoon olive oil

70g unsalted butter

1/4 Spanish onion, finely diced

700ml Chicken Stock

200ml milk

2 large fresh ceps

12 chestnuts, roasted and peeled

1 tablespoon chopped curly parsley

2 teaspoons pumpkin seed oil

sea salt and freshly ground white pepper

Method:

  1. Put the pumpkin flesh on a baking tray and roll it in the 100ml of olive oil.
  2.  Place in an oven preheated to 160°C/ Gas Mark 3 and bake for 1 hour, until tender.
  3. Melt the butter in a saucepan, add the onion and sweat gently for 5 minutes, until softened but not coloured.
  4. Add the roasted pumpkin to the pan along with the chicken stock, bring to the boil and simmer for 5 minutes.
  5. Remove from the heat and add the milk. Purée the soup, in batches, in a food processor and then pass it through a fine sieve into a clean pan. Reheat gently and season with salt and pepper.
  6. Clean any loose dirt from the ceps with a pastry brush, give them a quick rinse in cold water and then pat dry. Trim 1cm off the stalks, then cut the ceps into 5mm-thick slices.
  7. Cut the chestnuts into quarters. Heat the remaining teaspoon of olive oil in a frying pan, add the ceps and sauté over a high heat until golden on each side. Season with salt and pepper. Add the chestnuts to the pan to warm through, then finally add the chopped parsley.
  8. To serve, pour the soup into bowls, spoon the ceps and chestnuts on top and finish with a drizzle of pumpkin seed oil.

In association with Taste Communications.

www.tastecommunications.co.uk