Ingredients
- For the recipe for chestnut and pumpkin soup:
- About 1 kg organic pumpkin flesh
- 3 Shallot
- 5 branches Thyme
- 30 cl Milk
- Olive oil
- Nutmeg
- Sel
- Pepper 5 berries
- 100 g Cooked chestnut
- 1 Untreated lemon
- 1 handle Sesame seed
- 25 g Butter
- Coriander
Preparation Method
1. Start this recipe by washing the pumpkin underwater without peeling it. Cut it in half, remove the tail and seeds before cutting it into large pieces.
2. Peel the shallots, then slice them. Sweat them for a few minutes in a casserole dish with a dash of olive oil. Add the pieces of pumpkin, raise them to high heat, and brown for 5 min. Then add the thyme, milk, and 50 cl of water, bring to a boil then lower the heat and cook for 15 to 20 min in small broths.
3. Remove the casserole from the heat and mix the soup. Grate a little nutmeg according to your taste and adjust the seasoning if necessary. Set aside.
4. Remove the zest from the lemon. Grill the sesame seeds in a non-stick pan for a few minutes.
5. Roast the chestnuts in butter. Chop them, then incorporate them into the soup. Reheat and mix again. Serve the velvet sprinkled with sesame seeds, lemon zest, and drizzle with olive oil.