To try: this pumpkin and chestnut velouté with a special ingredient.
Score the chestnuts with a knife, place the chestnuts in a pot of salted water, and cook for 30 minutes.
In the meantime, peel and wash the pumpkin, and cut it into large cubes.
Once the chestnuts are cooked, peel them.
As soon as the pumpkins are tender, remove them from the heat and drain. Blend everything while gradually adding the cream.
Return to the saucepan over low heat and add the fine grain while stirring to thicken your soup. Let it cook for 3 minutes.
To finish, add a pinch of salt.
0 servings
6
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