Nutrition Facts
6 servings
6
Recipe for Pumpkin and Chestnut Cream Soup
To try: this pumpkin and chestnut velouté with a special ingredient.
Ingredients
15 Pumpkin
40 Floraline
500 Chestnut
20 Fresh cream
Salt
Directions
1
Score the chestnuts with a knife, place the chestnuts in a pot of salted water, and cook for 30 minutes.
2
In the meantime, peel and wash the pumpkin, and cut it into large cubes.
3
Once the chestnuts are cooked, peel them.
4
As soon as the pumpkins are tender, remove them from the heat and drain. Blend everything while gradually adding the cream.
5
Return to the saucepan over low heat and add the fine grain while stirring to thicken your soup. Let it cook for 3 minutes.
6
To finish, add a pinch of salt.
Ingredients
Ingredients
15 Pumpkin
40 Floraline
500 Chestnut
20 Fresh cream
Salt
Directions
Directions
1
Score the chestnuts with a knife, place the chestnuts in a pot of salted water, and cook for 30 minutes.
2
In the meantime, peel and wash the pumpkin, and cut it into large cubes.
3
Once the chestnuts are cooked, peel them.
4
As soon as the pumpkins are tender, remove them from the heat and drain. Blend everything while gradually adding the cream.
5
Return to the saucepan over low heat and add the fine grain while stirring to thicken your soup. Let it cook for 3 minutes.
6
To finish, add a pinch of salt.
Notes
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EN