Arabic version: جاكسون بوكسر يشارك وصفة شوربة اليقطين بالزبدة البنية

According to The Guardian, Jackson Boxer’s brown butter pumpkin soup is a seasonal vegetarian dish built around roast pumpkin, vegetable bouillon and caramelised butter. Boxer describes the soup as simple in approach but complex in result, and presents it as suitable for Halloween as well as the wider pumpkin season.

The recipe serves four, with five minutes of preparation and an hour of cooking. It calls for 250ml vegetable bouillon, an 800g delica pumpkin, 250g butter, flaky sea salt and sherry vinegar. The pumpkin is halved, deseeded and placed cut-side up in a roasting tray with the bouillon, while the butter is cooked until it becomes rich, brown and nutty.

Boxer notes that butter must first lose its water before its milk solids and sugars can caramelise, and advises close attention to prevent burning. The hot brown butter is poured into the pumpkin halves, which are covered with greaseproof paper and foil, then baked at 195C, or 175C fan, for 45 minutes.

Once tender, the pumpkin and bouillon are blended into a smooth puree. Salt and vinegar are added, with extra vegetable broth used if needed to loosen the mixture. The soup is reheated gently without boiling, then served with creme fraiche, chilli oil, toasted pumpkin seeds, black pepper and lemon. Boxer also suggests croutons, fried sage leaves, chilli and garlic butter, or salsa verde as possible garnishes.

Boxer is chef and owner of Brunswick House, Vesper and Dove in London, and culinary director of Cowley Manor near Cheltenham and the Henrietta in London.