Cream of pumpkin soup with chips of pumpkin, chestnuts and soft-boiled egg

BY SÉBASTIEN MONCEAUX

Recipe for 7 persons

Cream of pumpkin soup

  • 650 g of pumpkin
  • 25 g of butter
  • 75 g of onions
  • 75 g of finishing butter
  • 400 g of chicken stock
  • 40 cl of milk
  • 10 g of salt
  • 1 g of pepper

Parmesan crumble

  • 50 g of soft butter
  • 50 g of wheat flour
  • 50 g of finely grated parmesan cheese
  • 50 g of almond powder

On the plate

  • 250 g pumpkin soup
  • 30 g of chestnut cubes
  • 30 g of diced pumpkin
  • 1 poached egg
  • 25 g of parmesan crumble
  • 0.5 g of pepper

Preparation

step 1 : cream of pumpkin soup

  • Peel and seed the pumpkins.
  • Peel and chop the onions.
  • Sweat the onions in butter.
  • Add the pumpkin and sweat in the same way.
  • Moisten with the chicken stock and milk.
  • Cook for about 30 minutes.
  • Once cooked, blend and adjust the seasoning.

step 2 : parmesan crumble

  • Soften the butter and add all the ingredients.
  • Make small balls and cook in the oven at 160 °C for 15 minutes.

    Assembly and finishing :

    • Poach the eggs in boiling water for 5 minutes and 20 seconds.
    • Once cooked, plunge them into ice water.
    • Gently flake the eggs and keep them in a cool place.
    • The velouté will be presented with a brunoise of blanched pumpkin and chestnut sautéed in butter with the soft-boiled egg on top. Then pour the soup gently and hot.