Nutrition Facts
4 servings
4
Creamy pumpkin soup with a truffle risotto.
Indulge in a soup that stands out! A delightful recipe offered by a retired chef to promote the Brotherhood of Potato Enthusiasts.
Ingredients
4 small pumpkins
1 sliced onion
1 sliced leek white parts
100 butter
300 Chicken broth
salt
pepper
200 Juliette potatoes
30 Chicken broth
50 chopped onion
50 butter
30 Truffle
Directions
1
Start by preparing the pumpkin soup: Cut off the top of each pumpkin and scoop out the seeds. Cook them in boiling water until the flesh is tender. Drain and, using a spoon, remove the flesh without damaging the shells.
2
In a pot, sweat the chopped onion and leek white in 20 g of butter. Add the pumpkin flesh and pour in 30 cl of chicken broth. Season with salt and pepper. Cook for about 15 minutes.
3
Blend everything together while adding 80 g of butter.
4
Next, prepare the risotto: Peel the potatoes, cut them into small cubes, and rinse them. In a saucepan, sauté the 50 g of chopped onion with 50 g of butter.
5
Add the diced potatoes. Gradually pour in the chicken broth while stirring. At the end of cooking, the potatoes should have absorbed all the broth. Season and remove from heat. Gently fold in the whipped cream and then the 30 g of chopped truffle.
6
To finish, for a more original presentation, the chef suggests pouring the hot pumpkin shells halfway with the soup. Add the risotto on top and cover with the lid.
Ingredients
Ingredients
4 small pumpkins
1 sliced onion
1 sliced leek white parts
100 butter
300 Chicken broth
salt
pepper
200 Juliette potatoes
30 Chicken broth
50 chopped onion
50 butter
30 Truffle
Directions
Directions
1
Start by preparing the pumpkin soup: Cut off the top of each pumpkin and scoop out the seeds. Cook them in boiling water until the flesh is tender. Drain and, using a spoon, remove the flesh without damaging the shells.
2
In a pot, sweat the chopped onion and leek white in 20 g of butter. Add the pumpkin flesh and pour in 30 cl of chicken broth. Season with salt and pepper. Cook for about 15 minutes.
3
Blend everything together while adding 80 g of butter.
4
Next, prepare the risotto: Peel the potatoes, cut them into small cubes, and rinse them. In a saucepan, sauté the 50 g of chopped onion with 50 g of butter.
5
Add the diced potatoes. Gradually pour in the chicken broth while stirring. At the end of cooking, the potatoes should have absorbed all the broth. Season and remove from heat. Gently fold in the whipped cream and then the 30 g of chopped truffle.
6
To finish, for a more original presentation, the chef suggests pouring the hot pumpkin shells halfway with the soup. Add the risotto on top and cover with the lid.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH