One medium sized pumpkin
3 spoons of olive oil
1 litre of water
Salt and Pepper
A chicken stock cube
200 g of tinned whole chestnuts
100 g chestnut shavings
Cut the pumpkin into chunks keeping the skin
Finely chop an onion and fry in oil. Add the pumpkin chunks.
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.
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