NOSH AND Nourish

Chef Tej Wardhan Saini of Saule Kitchen & Bar in Noida, reshapes Indian food with global flair - elevating everyday favourites with smoked pumpkin, herb oils, bold textures and a refined sense of balance

- TEXT VANITA ARORA

Smoked Pumpkin Soup

FOR ROASTING PUMPKIN 250gms pumpkin - peeled and cut 10gms chopped thyme 10gms chopped garlic 15ml extra virgin olive oil 2gms salt 1gm crushed black peppercorns

FOR SMOKING PUMPKIN PUREE 1pc medium sized charcoal 1tsp refined oil

FOR FINISHING THE SOUP 10gms salted butter roasted and smoked pumpkin puree 1gm cinnamon powder 1gm paprika Powder 1gm black pepper powder salt to taste 15ml fresh cooking cream water as required

FOR GARNISHING

• 1 tsp fresh cooking cream (for drizzling)

• ½ tsp herb oil (or as desired)

• A pinch of dehydrated black olive dust (for dusting)

• 1 parmesan cheese crisp per serving (baked and ready to serve)

PROCESS

FOR ROASTING AND SMOKING PUMPKIN

• Peel and cube the pumpkin. Marinate with olive oil, garlic, chopped thyme, salt and pepper.

• Spread on a baking tray and roast in a preheated oven at 180°C for 25-30 minutes until golden and tender.

• Cool slightly, blend into a smooth puree and pass through a sieve for a fine texture.

• Place the puree in a deep bowl. Heat a piece of charcoal until red hot, then place it in a foil cup and drizzle with refined oil to release smoke. Set the smoking cup in the puree bowl, cover tightly and let it infuse for 5-7 minutes. Remove the charcoal and stir the puree.

FOR FINISHING AND SERVING THE SOUP

• In a saucepan, take butter and add the prepared pumpkin puree. Dilute with stock water as required.

• Add the cinnamon powder, paprika powder, salt and black pepper. Check the seasoning.

• Finish by adding fresh cooking cream and take off the heat.

• Serve in a soup bowl topped with fresh cream, herb oil, a dusting of dehydrated black olive and a baked parmesan cheese crisp.