Pumpkin Soup & Blue Cheese Choux Puffs

As the days start to get darker and the nights get colder, you can’t beat warming up with a bowl of homemade soup.

This is a classic and comforting soup made from fresh seasonal pumpkins that is thick, creamy, and full of flavour. The light and fluffy blue cheese choux puffs are the perfect partners to dunk!

Pumpkin Soup:


  • 1kg ripe pumpkin
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 200g salted butter
  • 1 tsp salt
  • 1⁄2 tsp freshly ground white pepper
  • 1⁄4 tsp freshly grated nutmeg
  • 100ml white wine
  • 750ml vegetable stock


Remove seeds and skin from the pumpkin, then cut into 2cm cubes.

Melt the butter in a heavy-based saucepan over a moderate heat. Add the onion and garlic and cook until translucent.

Add the salt, pepper and nutmeg. Then add the pumpkin and cook until it starts to turn golden.

Add the wine and cook until reduced to a syrup consistency.

Add the stock and reduce the heat to a low simmer. Cook for 45 minutes or until the pumpkin is very soft.

For safety, allow the soup to cool a little then transfer in batches to a high- speed blender.

Pass through a very fine sieve and season with extra salt to taste.

Blue Cheese Choux Puffs:


  • 50g butter
  • 125g water
  • 75g plain flour
  • 1⁄4 tsp salt
  • 1⁄2 tsp sugar
  • 1 egg yolk
  • 3 whole medium eggs
  • 100g Gorgonzola
  • 100ml single cream


Preheat the oven to 200°C.

Whisk 1 egg yolk and 2 whole eggs together in bowl and put to one side.

In a medium saucepan bring the butter and water to the boil.

Add in plain flour, sugar and salt. Using a wooden spoon, stir vigorously until the flour thickens and the dough is coming away from the sides of the pan.

Leave to cool for 10 minutes. Slowly add the egg mix in a thin stream.

The mix should be smooth and glossy with a slight elasticity. If mix is too dry, add in slightly more egg.

Transfer the mix to a piping bag with a 1cm star nozzle. Pipe paste, approximately 2cm in diameter.

Leave space between each to allow for the choux to rise.

Gently dab egg wash onto each.

Bake for 10 minutes or until golden brown and dry inside.

To serve: Blend the Gorgonzola and cream together. Fill the choux puffs with a small piping nozzle through the base of the puff.

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