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

BY SÉBASTIEN MONCEAUX

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Recipe for 7 persons

Cream of pumpkin soup

650 g of pumpkin

25 g butter

75 g onions

75 g finishing butter

400 g chicken stock

40 cl milk

10 g salt

1 g pepper


Parmesan crumble

50 g soft butter

50 g wheat flour

50 g finely grated parmesan cheese

50 g almond powder


On the plate

250 g pumpkin soup

30 g chestnut cubes

30 g diced pumpkin

1 poached egg

25 g parmesan crumble

0.5 g 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.