Pumpkin velouté soup
Enjoy this thick and rich pumpkin veloute with a hint of nutmeg for your starter
1. Peel the pumpkin and cut into pieces.
2. Peel and chop the shallots
3. Prepare the chicken stock: pour 25 cl of water in a pot. Add the stock cube and heat until it dissolves. Set 20 cl of the broth aside.
4. In a pan, fry the pumpkin in 20 g of butter. Leave to cook for 5 minutes. Add the shallots then pour in the chicken stock. Season with turmeric and nutmeg. Salt. Cover and cook for 20 minutes over medium heat. Then, pour in the milk and the cream. Cook for another 10 minutes.
5. Cut the gingerbread into cubes. In a pan, fry the broken chestnuts and the cubes of gingerbread in the remaining butter. Keep warm and set aside.
6. Blend the pumpkin. Season to taste. Pour the velouté onto a dish or a bowl. Place the chestnuts and the gingerbread on top.
Photo credit : Sucré Salé
