SQUASH AND CHESTNUT SOUP
Serves : 4 /
Preparation Time : 20 minutes /
Cooking Time : 40 minutes
La Cornue® elements used:
- Château : gas burner or induction module
- Cornufé : gas burner or induction module
- Château : gas burner or induction module
- Cornufé : gas burner or induction module
Ingredients
Pumpkin (cut into large cubes)
1kg
Yellow onion (thinly sliced)
1
Carrots (peeled and cut into slices)
4
Turmeric
3 teaspoons
Sugar squares
2
Cooked chestnuts
1 Bag
Skim milk
1L
Thyme
2 sprigs
Bay leaf
1
Directions
- In a stewpot, sweat the pumpkin, onion and carrots with 1 tablespoon of olive oil for about 5 minutes.
- Add milk, turmeric, thyme, leaf, sugar and 1 teaspoon of coarse salt.
- Cover and cook gently for 30 to 40 minutes
- Using a knife, check the cooking of the vegetables.
- Remove the thyme and bay leaf and blend the soup.
- If the soup is too thick, add water or full cream.
- Coarsely crush the chestnuts and add them to the soup.
- Mix then check the seasoning according to taste.
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