Recipe for Pumpkin and Chestnut Cream Soup

Wash and cut the squash in half. Remove the seeds and cut into pieces, leaving the skin on. Peel the chestnuts and chop them into pieces. Chop the shallot.

In a pot, heat a little oil, sauté the shallot, pieces of squash, and chestnuts. Cover with 75 cl of water, add 1 cube of chicken broth, a pinch of cinnamon, a pinch of ginger, pepper, and 1 star anise. Cook for 30 minutes over medium heat.

Cook for 30 minutes over medium heat. Remove the star anise. Blend the soup with 200 ml of almond milk.

At the moment of serving, drizzle a little hazelnut oil over the velouté and garnish with a few roasted hazelnuts and a small pastry.

To finish, this recipe is also available on my blog.