70 mins 70 mins
4 people 4 people
For the keen cook For the keen cook
Pumpkin soup with blue cheese puffs
  • 2 large Japanese (Kent) pumpkins
  • 20ml white shoyu soy sauce
  • 50ml lemon juice
  • 50ml orange juice
  • 1.8mgs agar (for 1lt juice)
  • 3.5mgs xanthan gum (for 1lt Juice)

Choux Puffs

  • 80g milk
  • 80g water
  • 2g salt
  • 60g butter
  • 75g flour
  • 15g iodised cocoa powder
  • 3 eggs


  • 100g plain flour
  • 100g brown sugar
  • 80g butter
  • 20g iodised cocoa powder

Blue cream cheese

  • 100g blue cheese
  • 100g sour cream
  • 25ml full cream milk
  1. Remove the skin from the pumpkins and juice the flesh.
  2. Weigh the juice and add lemon and orange juice.
  3. Pass the juice mix through a sieve and weigh it again.
  4. Add agar agar and whisk it into the juice.
  5. In a saucepan over medium heat, bring the juice to a high simmer and whisk for 1 minute. Pour the juice into a bowl set over an ice bath to cool.
  6. Once chill, whisk the juice to break up the jellied structure that has formed. Pass the mixture through an oil filter or piece of muslin (cheesecloth).
  7. Using a hand-held blender, thicken the clarified juice with xanthan gum, being careful not to incorporate too much air into the mix.
  8. Pass the mixture through a fine sieve again and season with the white shoyu before serving.
  9. In a saucepan, bring to the boil milk, salt and butter.
  10. Remove from the heat and stir in the sifted flour and cocoa powder.
  11. Return to a moderate heat and dry out the mixture, stirring with a spatula until it starts coming away from the sides of the pan.
  12. Leave to cool for 5-10 minutes and then add to a mixer with a flat paddle.
  13. Whisk the eggs before gradually adding them to the pastry on a medium speed until blended.
  14. Use a 1cm nozzle to pipe 2.5 cm large choux buns onto trays lined with baking paper.
  15. Cover with cocoa craquelin disk. Bake in a convection oven at 180°C for 30 minutes.
  16. Beat the butter and sugar in the mixer bowl until pale and creamy.
  17. Stir in flour and mix until dough forms. Roll dough between two sheets of baking powder to 2-3mm thick and refrigerate until firm.
  18. Cut out 3cm diameter rounds from craquelin.
  19. Keep frozen until ready to bake choux.
  20. Blend to a homogenous thick cream consistency using a blender.
  21. Place into a piping bag and fill.


Fill the choux puffs with blue cheese cream by piping into a small hole in the base. Serve immediately.



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