Sous Vide Pumpkin Recipe
September 4, 2019
If you’re planning on making pumpkin pie or pumpkin soup this year consider preparing it with sous vide.
Traditionally pumpkin is roasted at a high temperature prior to being used in soups, pies or the like. As any chef will tell you, high temperatures and uneven heat can lead to both flavor and color loss. Visually a meal is a success when the colors of the raw vegetable are preserved after cooking. Preparing pumpkin via sous vide is a great way to prime it for being used in pies, soups or even just eaten on its own.
- Prep: 15 mins
- Cook: 1 hr
1 large pumpkin
4 sage sprigs
½ butternut squash
(optional) 1 tbsp. butter
(optional) ¼ cup parmigiano Reggiano cheese
1Cut off the pumpkin stem and part of the top.
2Use a vegetable peeler to skin the pumpkin from the top down. Removing the stem first allows for a slightly easier time removing the pumpkin’s tough rind.
3Slice into rings and remove the seeds. If you have a grapefruit spoon it will make this process much easier.
4Brown your butter in a small pan. When it begins to brown, add your sage sprigs, or another favourite herb, and cook until aromatic, but not yet wilting.
1Heat your water bath to 185F.
2Season your pumpkin slices with salt and arrange in a single layer inside of a vacuum sealable bag.
3Add your brown butter and sage mixture to the bag.
4Cook for 1-hour, but make sure to keep an eye on it during the last 20 minutes. If the colour starts to fade you run the risk of overcooking the pumpkin.
5Remove from the water bath, drain and discard the liquid then set aside.
If making pumpkin soup I like to add 1/4 of Parmigiano Reggiano cheese to the blender for a fuller, meatier taste.