Sous Vide is becoming increasingly popular, with top chefs admitting that they’ve used the method secretly for many years.
Learn how to book Pumpkin soup and bread…. Sous Vide Style
Deliciously Creamy Pumpkin Soup
- 1 small (approx. 20 cm) pie pumpkin (N.B Ensure that it is pie pumpkin rather than carving pumpkin)
- 1/4 teaspoon (1.25 ml) black pepper
- 1/8 teaspoon (0.6 ml) cinnamon
- ½ 4 tablespoons (56 g) unsalted butter
- 4 teaspoons sugar
- 1/2 teaspoon (2.5 ml) salt
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled and finely chopped
- 2 cups (480 ml) chicken broth
- 1/2 cup (240 ml) water
- 2 cups (480 ml) Single Cream
- 2 tablespoons (30 ml) pumpkin oil
Prepare your SousVide Oven…
Fill and preheat the SousVide water oven to 180F/82C.
Begin by cutting your pumpkin in half, taking care to remove all of the seeds. Then slice into evenly sized wedges.
You should then peel the wedges and chop into chunks that are around 1-inch (approx. 2.5 cm) in length.
Lay the pumpkin chunks out and lightly dust with sugar, followed by the salt, pepper and cinnamon.
Taking care to ensure the pumpkin is in one single, flat layer, place it into a cooking pouch and vacuum seal.
You will need to cook the pumpkin for around 1 hour, testing after that time for tenderness, continue to cook (up until an hour and a half) if the pumpkin doesn’t tenderize.
The remainder of the soup will be cooked outside of the water oven…
Melt your butter in soup pot over a low-medium heat, sauté the onion and mix the garlic in until all are tender, once they are, pop on the side for later.
Once the pumpkin is ready, take it out of the water oven and add to the soup pot. Then add your broth and water.
It’s now time to blend the ingredients… using an immersion blender, blend until you reach the correct consistency.
About a minute before serving, whisk in the single cream and add pepper and salt to taste
Serve up your wonderful soup!
Beautiful Sous Vide Pumpkin Bread
Serves up 3 miniature loaves
- 2 cups Sous vide cooked pumpkin puree
- 4 eggs
- 2/3 cup Water
- 3 cups White sugar
- 3 1/2 cups Multi purpose flour
- 1/2 cup Butter
- 1/2 cup Vegetable oil
- 2 teaspoons Baking soda
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Grounded nutmeg
- 1 1/2 teaspoon Grounded cinnamon
- 1/4 teaspoon Grounded clove
Fill you Sous Vide water over to around the fill line.
1. Elevate the bottom perforated grill about 1 inch (2.5 cm) on a baking rack
2. Fill three mini loaf pans (approx. 3 x 7 inches/7.5 x 17.5 cm) to about 3/4 full with water and set them on the rack.
3. Adjust the water level by either adding or removing to ensure the water level is within 1/2 inch (1.25 cm) of the rim of the pan.
Preheat the water oven to 195F or 90.5C.
Dry the baking pans thoroughly and apply a non-stick spray, or margarine
Mix the flour, soda, salt and spices
Separately mix the eggs with the sugar by beating them together. Once mixed you should add the pumpkin puree, water and oil.
Add half of the dry ingredients to the egg, pumpkin, water and oil, mix well and then add the remainder of the mix.
Add the batter to the pans, being sure to divide equally.
Place in the water oven and cover with tin foil.
Leave in the oven for anywhere between 70-90 minutes.
Before serving, leave the loafs to cool on a rack for 5 minutes. Then you can remove them and leave to dry freely.
Sandra is an expert Chef who also runs training sessions to the public and writes for Sous Vide Tools. She loves to share her knowledge of how to prepare different food across a variety of technological formates. She also enjoys Banger racing twice a month with her husband.
Image Credit: 1.