Partridge, spinach and pumpkin soup
Starters and soups
- Serves: 1
- Preparation time: 40 minutes
- Cooking time: 1 hour
- 800g peeled pumpkin
- 4 crowns partridge
- 800g spinach
- Handful sunflower seeds
- 100 ml olive oil
- Small sprig rosemary
- 2 cloves peeled garlic
- 1 bay leaf
- 50g butter
- Sprig thyme
- 150 ml olive oil
- 10g rosemary
- 2 chillies
- Peel the pumpkin using a serrated knife, cut into 2cm dice removing all seeds (don't throw away).
- In a warm to hot large pan add 20g butter and sweat the pumpkin with crushed thyme, garlic and seasoning. Do so for 5-10 minutes, as the pumpkin slowly softens add 500ml water and cover pan, simmer for approx 7-10 mins or till soft.
- Strain pumpkin, keep cooking liquor. Blitz mixture in the food processor returning any liquor required to allow mixture to develop soup consistency. Adjust seasoning.
- Return to the pan with a knob butter to add richness and shine. Then take off the heat.
- Remove the wishbone and make a wish!
- Pull the skin down to protect the breast whilst cooking.
- Put a little olive oil in a hot pan with some chopped rosemary and bay leaf and seal the partridge. Add a little butter to help the breast become crisp and golden and caramelised.
- Place in the oven for 6-8 minutes at 160c.
- Add 10g butter to the spinach and a little water if necessary, stir over a medium heat in a pan briefly.
- Chop the chilli roughly and infuse in the oil with the rosemary for 20 mins on very low heat.
Pumpkin seed garnish
- Add a little olive oil to the pumpkin seeds and some rock salt.
- Place in the oven for one minute or until golden brown.
- Remove partridge breast from the bone.
- Plate simply in pasta bowl, by pouring soup no deeper than a centimetre, place spinach in the middle and partridge crossed over in the centre.
- Add pumpkin seeds and a little chilli oil.