Is it possible for a soup to make dreams come true? In episode 5 of this seasons MasterChef Australia the contestants were tasked with the challenge of creating a dish that expressed their food dream… and it was this Winter Squash Soup with Cocoa Cream that was not only creamy, but dreamy – and saw one contestant take a step closer to realising their MasterChef dream.
Warming and indulgent, this unexpected soup is sure to leave a lasting impression.
At AGN we also dream big! Around Australia we are busy delivering renewable gas projects. In this season of MasterChef Australia, we have delivered 100% biomethane to the kitchen’s cooktops to demonstrate the seamless possibility offered by renewable gas. Curious to learn more? Read more here.
Winter Squash Soup with Cocoa Cream
Ingredients: (Serves 4)
- 1 yellow onion, thinly sliced
- 20g unsalted butter
- 1 winter squash (butternut pumpkin), approximately 1.2kg
- 500gm Dutch cream potatoes
- ¼ tsp sweet paprika
- ¼ tsp smoked paprika
- ¼ tsp hot paprika
- ¼ tsp cocoa powder
- 6 slices of bread
- 20g unsalted butter
- salt to taste
- finely chopped chives to garnish
Cocoa Cream
- 1 tbsp cocoa powder
- 1 cup thickened cream
- 1 tbsp caster sugar
Method:
1. For the Winter Squash Soup, place onion and butter in a large saucepan. Cook on a medium to low heat for 5 minutes or until softened.
2. Peel winter squash. Remove seeds and dice the winter squash into 3cm pieces and add to the saucepan with a pinch of salt. Cook pumpkin on medium to low heat, with lid on, until soft.
3. In another saucepan, add peeled and quartered potatoes. Add just enough cold water to cover the potatoes and a pinch of salt. Bring water to the boil and cook until potatoes are soft.
4. Add the contents of both saucepans into a blender, including water. Blend on high until smooth. Add more water, as needed to achieve a creamy consistency. The desired soup will coat the back of a spoon well. Season with salt, to taste.
5. In a small bowl, mix together the three types of paprika with the cocoa powder and set aside.
6. For the Cocoa Cream, add cocoa powder and half of the cream to a stand mixer and with a spoon until the cocoa is incorporated. Add the remaining cream. Using the whisk attachment, whip the cream until soft peaks have formed. Add the sugar and continue whipping until cream forms stiff peaks. Set aside in fridge.
7. To make croutons for the garnish, cut bread slices into 2cm cubes. Melt butter in a frypan and add bread. Cook until crispy and golden brown, stirring to ensure even browning. Season with salt and set aside.
8. To serve, spoon a large spoonful of cold, whipped cocoa cream into centre of a wide, shallow soup bowl. Dust with paprika and cocoa powder. Serve the pumpkin soup in a jug, on the side. When ready to eat, pour soup into the bowl and garnish with croutons and chopped chives.
Read the story behind renewable gas in the MasterChef Australia kitchen here
