Nutrition Facts
4 servings
4
Recipe for Autumn Creamy Pumpkin and Chestnut Soup with Foie Gras
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With the end of October comes the blessed season of hearty soups and creamy soups. Discover my recipe for pumpkin and chestnut soup with a touch of richness. This creamy and delicate soup is perfect for chilly autumn evenings. The sweetness of the pumpkin pairs wonderfully with the earthy flavors of the chestnuts, while the richness adds a touch of luxury. Serve this soup as an appetizer for your Halloween, Thanksgiving, or end-of-year celebrations for a harmonious blend of flavors and textures.
Ingredients
2 Red kuri squash
1 jar Chestnuts in their natural state
1 Onion
200 Duck liver pâté
2 Vegetable broth
1 Bay leaf
1 Pumpkin seeds
2 Olive oil
1 pinch Salt
1 pinch Pepper
Directions
1
Preparation of the ingredients: Wash the pumpkin, then cut it into quarters without peeling. Remove the seeds and fibers. Peel the onion and cut it into cubes. Drain the chestnuts. Place the block of pâté in the fridge for a few minutes to make it firm.
2
Cooking Pour the oil into a pot. Sauté the squash pieces, diced onion, and three-quarters of the chestnuts. Add the bay leaf, then the broth. Bring to a boil, cover, and then let simmer on low heat for about 30 minutes.
3
Plating Once the squash is very tender, blend the soup with a mixer or blender. You should achieve a smooth texture. Adjust the seasoning if necessary. Pour the autumn squash and chestnut velouté into deep plates or bowls. Add pieces of chestnuts and shavings or cubes of liver. Garnish with a few pumpkin seeds and serve immediately.
Ingredients
Ingredients
2 Red kuri squash
1 jar Chestnuts in their natural state
1 Onion
200 Duck liver pâté
2 Vegetable broth
1 Bay leaf
1 Pumpkin seeds
2 Olive oil
1 pinch Salt
1 pinch Pepper
Directions
Directions
1
Preparation of the ingredients: Wash the pumpkin, then cut it into quarters without peeling. Remove the seeds and fibers. Peel the onion and cut it into cubes. Drain the chestnuts. Place the block of pâté in the fridge for a few minutes to make it firm.
2
Cooking Pour the oil into a pot. Sauté the squash pieces, diced onion, and three-quarters of the chestnuts. Add the bay leaf, then the broth. Bring to a boil, cover, and then let simmer on low heat for about 30 minutes.
3
Plating Once the squash is very tender, blend the soup with a mixer or blender. You should achieve a smooth texture. Adjust the seasoning if necessary. Pour the autumn squash and chestnut velouté into deep plates or bowls. Add pieces of chestnuts and shavings or cubes of liver. Garnish with a few pumpkin seeds and serve immediately.
Notes
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GOURMET
I really like it.
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EN