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Before starting this Pumpkin Velouté with Black Truffle recipe, organise all the necessary ingredients.
Cut off the top of each red kuri squash to create a lid.
Carefully remove the seeds and fibres...
... then continue scraping with a tablespoon to create a plain surface. Make sure you keep a thick layer of flesh so the squashes hold together.
Peel and core the pear...
... and the apple.
Cut the fruits into chunks.
Place the fruit cubes in a saucepan with a little pulp from the red kuri squash.
Add the pumpkin, cut into cubes.
Peel the orange with a knife, following its natural curve.
Segment half of the orange and add to the saucepan.
Peel a piece of fresh ginger...
... and cut into cubes.
Add 10cl of water.
Season with salt...
... and pepper.
Zest the orange with a Microplane Classic grater.
Add the milk to the saucepan...
... the whipping cream...
... and grated nutmeg.
Cook over medium heat until the pumpkin is cooked and easy to squash with the spatula.
This should take between 30 and 40 minutes.
Mix with a Bamix hand blender...
... until the texture is fine and homogeneous.
Season with salt and ground pepper if needed.
Serve this hot creamy soup in the hollowed red kuri squashes.
At the last minute, scoop a teaspoon of crème fraîche in the centre...
... and create a swirl pattern using a knife.
Pipe a few drops of black truffle olive oil...
... and add black truffle breakings with the tip of a knife. Enjoy!
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