Soup Pumpkin and Chestnut
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
For the soup:
- 700 g pumpkin
- 2 carrots
- 2 onions
- 40 g butter
- 100 g chestnuts, peeled and cooked
- 15 cl single cream
- Coriander
- Salt
- Pepper
For the goat's cheese toast:
- 1 Legumi 'batard' loaf
- 150 g fresh goat's cheese
- Coriander
- Salt
- Pepper
Preparation steps
For the soup:
- Peel the vegetables (pumpkin, onions and carrots) and chop them into small pieces.
- Brown the onions over a low heat in a saucepan.
- Add the vegetables.
- Season with salt and pepper and cover with the cream.
- Leave to cook for 30 min over a medium heat.
- Blend and serve in a soup plate, adding a drizzle of single cream, chopped chestnuts and coriander
For the goat's cheese toast:
- Cut the Legumi Batard loaf into thin slices.
- Brown in the oven for 5 min on each side.
- Spread with the fresh goat's cheese.
- Season with salt, pepper and coriander.