Pumpkin Veloute, Cod and Onion Bhajis

Pumpkin Veloute, Cod and Onion Bhajis

I’ve been asked to showcase a couple of Dan Moon’s (see below) recipes. Dan has taken over as head chef of Ston Easton Parka most majestic country estate in the South West, lying on the edge of the Mendip hills. Perfect relaxation and beautiful food await.

Today I have interpreted his pumpkin soup, cod and onion bhaji recipe. It can be served as a main or as a starter. I’ve included both photographs. Next time I’ll have another main dish of horseradish gnocchi, beetroot, blue cheese and beef. Followed by a wonderful buttermilk panna cotta with honeycomb.

Pumpkin soup starter

Pumpkin veloute with onion bhajis and poppy seed crusted cod.







    Pumpkin Soup

  • 1kg Pumpkin/Squash
  • 2 Shallots
  • 2 Cloves Garlic
  • 500ml Chicken Stock
  • 150ml Double Cream
  • 50g Butter
  • Onion Bhajis

  • 2 Large Onions
  • 90g Plain Flour
  • 1 tsp Ground Coriander
  • 1 tsp Chilli powder
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric
  • 50ml Lemon Juice
  • 150g Portion per person Cod


  1. Prepare the soup by roasting half of the pumpkin for 45 mins at 180°c. Chop the other half up and soften it along with the shallots and garlic. Add the chicken stock and cook for 15 minutes. Add the cream and the roasted half of the squash. Puree with a stick blender. Add the butter to enhance its flavour.
  2. For the onion bhajis. Slice the onions thinly. Add the flour to a mixing bowl add the lemon juice and some cold water until a double cream consistency is reached. Add all of the spices and sliced onions. Shape into thick beef burger shapes and shallow fry until golden on both sides.
  3. For my cod, I dipped it in poppy seeds to give a nice crust and earthy contrast to the soup.


  1. I could live on onion bhajis. Add the soup and the cod and it would be a feast for anyone.

  2. And here I thought you’d given in to the pumpkin pressure as well 😉
    But this doesn’t count.
    Looks pretty delicious though and who doesn’t love onion bhajis?

  3. I have never made onion bhajis , I have to try it.

  4. I love Onion Bhajis – what a delightful combo this is! So looking forward to your interpretation of that buttermilk panna cotta with honeycomb!

    • Dave Crichton

      Wait until you see the beef tomorrow. Just had the panna cotta tonight. First one I’ve ever had and it was rather tasty.

  5. Pingback: Smoked Beef, Horseradish Gnocchi, Mulled Wine Beetroot and English Gorgonzola. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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