Ingredients
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Pumpkin cream:
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500 g pumpkin
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1 Onion
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1 dash Olive Oil
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20 g semi-salted butter
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20 cl Vegetable Stock
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15 cl liquid cream
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1 pinch saffron powder
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1 pinch Salt
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The croutons:
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150 g soft bread
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30 g semi-salted butter
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Pumpkin seeds:
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50 g pumpkin seeds
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1 pinch Salt
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The finish:
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100 g cooked chestnuts
Directions
This delicate and creamy soup is a real childhood memory! Typical of my region, la Drôme, I used to eat it with delight at my grandmother’s house. The pumpkin gives it a light sweet taste, just like chestnuts, and three flavors warm it up, giving it fullness: nutmeg, star anise, and cinnamon. It is irresistible in taste and color, for the young and old alike.
How to Make the Soup:
- Peel and cut the pumpkin into small pieces.
- Peel and cut the onion into thin slices.
- Heat the oil and butter in a casserole over a low heat, then add the onion, pumpkin and a pinch of salt.
- Leave to cook for 5 minutes, stirring gently. Add the vegetable stock, cream and saffron.
- Leave to cook over a low-medium heat for 15 minutes. Then mix finely. Taste and add a little salt if necessary.
- Keep warm, being careful not to allow it to boil!
How to Make the Croutons and Seeds:
- Preheat the oven to 150 °c.
- Bake the pumpkin seeds spread out on a baking tray for 10 minutes.
- Salt them and set them aside to cool.
- Cut the bread into small 0.5 cm cubes and brown them in a frying pan with a little butter for a few minutes.
- Then place the croutons on absorbent paper.
How to Finish the Plate:
- Divide the chestnuts among the verrines and then pour in the hot pumpkin cream.
- Place the small croutons and pumpkin seeds on top, followed by a dash of olive oil.
- Serve immediately.
Good to Know:
You can make a success of this recipe with all the varieties of squash: the long squash of Nice, the musk of Provence (my favourite!), but the pumpkin remains very interesting for its chestnut taste.
