Wynand, from Port Elizabeth South Africa, is the Head chef at Molori Safari Lodge. Previous duties were Head Chef at Sabi Selati Lodge, Sabi Sabi Private Game reserve, Sabi Bush Lodge to name a few. He sent me two recipes and here they are!
From Six Senses Yao Noi: guests regularly comment on a dish they won’t let him take off the menu – Organic Pumpkin soup – the most frequent feedback asking “what do you put in it to get it to taste like that?!” – his answer……..”nothing – just pumpkin, but FRESH pumpkin, just picked”.
The difference is freshness….
Here follows Chef Sebastiaan Seegers pumpkin soup recipe
Pumpkins 1kg, peeled, seeded, cut in 1” cubes
Butter 70 g
Fresh thyme 1 g
Salt 8 g
Pink peppercorns 3 g
Gently sweat on moderate heat all the above ingredients until completely soft, covered with a lid (do not colour) This will take approximately 45 minutes – stir occasionally to ensure it does not burn.
Vegetable stock 1200 mls
Add the vegetable stock and simmer for 15 minutes
Blend will in liquidizer until completely smooth
Pass through a fine chinois
Check seasoning, add freshly ground black pepper, adjust consistency if necessary with more vegetable stock.