Ideal to start the fall, chef Philippe Etchebest unveils his recipe for pumpkin soup in his latest book. His secret? Adjust the amount of water well according to the vegetable.
Ingredients for 4 persons)
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1 onion
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2 cloves garlic
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700 g of pumpkin
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1 tsp. tablespoons of olive oil 50 cl of chicken stock
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50 cl of cream
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60 g butter
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salt
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pepper
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a few pinches of powdered Espelette pepper
PREPERATION
Peel the onion, then slice it.
Peel the garlic cloves, defrost them and then finely chop them.
Peel the pumpkin, then cut its flesh into cubes.
Heat the oil in a pot, then brown the squash cubes with the onion and garlic.
Add the chicken stock, then bring to the boil and cook for about 30 minutes.
When the pumpkin is cooked, add the cream and butter. Pour into the bowl of a blender, then mix until you obtain a smooth velvety. Season with salt and pepper, add the chilli, then serve hot.
