Method:

Preheat a water bath to 90°C

Begin by preparing the pumpkin for the velouté. Peel the pumpkin and slice it into segments, scraping out and discarding the seeds

• 2 1/4 lb of pumpkin

Using a mandoline to finely slice the pumpkin segments, dividing the slices between 2 large vacuum bags. Add the butter, truffle oil and salt evenly to each bag, then seal and cook for 90 minutes

• 3 1/2 oz of butter
• 1/3 fl oz of truffle oil
• salt

Remove the cooked pumpkin from the bag and blitz in a blender until smooth and glossy, adding a little water if required. Season again to taste and keep warm until ready to serve

Wash the mushrooms thoroughly in lots of cold water, drain and dry using a kitchen towel. Use a small knife to peel the skin from the stems, ensuring each mushroom is nice and clean

• 8 3/4 oz of girolles

Heat a little oil in a frying pan over a high heat and fry the mushrooms until coloured. Add the butter to the pan and season with flaky sea salt, mixing through the chopped chives

• vegetable oil
• 1 knob of butter
• sea salt
• 1/3 oz of chives, chopped

Divide two thirds of the mushrooms between 5 warm bowls and pour the soup on top. Finish with a sprinkle of pumpkin seeds, freshly grated truffle and the remaining mushrooms

• pumpkin seeds, roasted
• truffle, grated