Recipe: Creamy pumpkin soup with chestnuts
To celebrate Thanksgiving, Le Cordon Bleu Chefs suggest this elegant soup with autumn notes to ease into winter.
Préparation time: about 1h
4 soup bowls and 4 glass dishes
- 300 g pumpkin
- butter, salt, water
- - - - -
- 120 g cooked chestnuts
- 30 g butter
Creamy pumpkin soup
- 150 g onions, sliced
- 150 g leek, white part only, sliced
- 60 g butter
- 1.5 liters white chicken stock
- 800 g pumpkin, cut into cubes
- salt, pepper
- 500 ml milk
- 500 ml whipping cream
- 100 g mini marshmallows
- whipping cream
- maple leaves
- a few curly chicory (curly endive) leaves
Use a small melon baller to shape thirty small balls of pumpkin. Keep the trimmings for the soup. Cook the pumpkin balls, covered in a pan with a knob of butter, a pinch of salt and a little water. Set aside the pumpkin balls to garnish the soup.
Creamy pumpkin soup:
Sweat the onions and leek in butter. Add chicken stock and bring to the boil. Add pumpkin cubes and trimmings, season and cover. Simmer for approximately 40 minutes. Purée with a vegetable mill then strain through a china-cap sieve. Add the milk and cream to the pumpkin soup and bring to the boil. Correct seasoning.
Sweat the chestnuts in butter.
Crumble chestnut pieces into soup bowls, keeping some for the glass dishes. Pour the hot creamy pumpkin soup into the bowls and decorate with dots of cream. Add pieces of curly chicory salad leaves to the chestnut pieces, in the glass dishes along with the pumpkin balls and mini marshmallows. Decorate the plates with two maple leaves and position the soup bowl and glass dish.