Pumpkin soup

Savoury recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Ingredients

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 1 000 g
    • Butter - 100 g
    • Shallot - 3 pcs
    • Garlic - 3 pcs
    • Bay leaves - 2 feuilles
    • Thyme - 1 branche
    • Leek - 2 blancs
    • Potato - 3 moyennes
    • Fresh cream - 150 g
    • Vinegar - 10 g

    Brown the butter, shallots, garlic, thyme, bay leaves and sweat the leaks. Once softened, add the pumpkin puree and the potatoes. Leave to simmer for 30 minutes. Blend and add the cream. Put through a chinois sieve before serving. A small amount of white wine and white poultry stock can be added if desired.

    In this step

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    Frozen vegetable purées

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