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Pumpkin and chestnut soup

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Chop the pumpkin into pieces.

Make a litre and a half of chicken stock, bring to the boil, add the pumpkin and leave to simmer for 15 minutes.

Remove the pumpkin and blend in a food processor with a little lemon juice.

Mix the cornflour in 200ml of the cooking juice and pour back into the pan along with the blended pumpkin. Season with the sugar, netmeg, salt and pepper according to taste, add the crème fraîche and mix well.

Keep the soup hot over a low heat while you crush the chestnuts into rough crumbs using a fork.

Pour the soup into bowls and sprinkle with chestnut pieces.

Season again with rock salt and two grinds of pepper per bowl.

Photo © Prince de Bretagne/Photographer: Christian Adam/Recipe by Martial Enguehard, Classe Cuisine

Advice: For a pretty effect, blend the chestnuts with a little stock in a food processor, pour the soup into bowls and add the chestnut cream in a spiral over the top.

User comments

another free recipe every day

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