Ingredients :

One medium sized pumpkin

3 spoons of olive oil

1 litre of water

1 onion

Salt and Pepper

A chicken stock cube

200 g of tinned whole chestnuts

100 g chestnut shavings

Cooking instructions

Cut the pumpkin into chunks keeping the skin

Finely chop an onion and fry in oil. Add the pumpkin chunks.img_0747

Add the water, and the chicken stock cube. Season with salt and pepper. Simmer for 20 minutes.

Add the chestnuts and cook for 5 minutes.

Then blend the ingredients together until you achieve the required consistency. Thicker for a puree and more liquid for a veloute.

Dress with shavings of chestnuts.

Serving suggestion: Serve the puree with fried scallops.

Bonne appétit

Claudia’s kitchen

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