pumpkin soup
pumpkin soup

Pumpkin Velvety soup


February 14, 2017

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: serve 10
  • Difficulty: Easy



100g Sliced onions

500g Pumpkin

1L Chicken stock

Light whipped cream:

1/2L Cream

100g Parmesan cheese

Salt & pepper from cayenne Truffle oil


200g Soja sauce

200g Balsamic vinegar

5g Thym leaves

2g Garlic

400g Olive oil

2 feuilles Brick leaves

50gr Scallops


1Cook the sliced onions in butter without burn them. Add pumpkin pieces in the pan in the same time than the chicken stock

2Add salt and pepper then cook slowly during 20 minutes. Mix and filter the soup

3Heat the soup, add the cream and the butter. Make the cream as a Chantilly

4Add the parmesan cheese and the truffle oil

5Mix the soja sauce, balsamic vinegar, thym, leaves and garlic in a small pan

6Re-heat the mix without boil it. Take out the pan, add olive oil then let on the side

7Cut the brick leave in small circle, the same size as the scallop

8Put salt and pepper on the scallop

9Pan fried the scallops on the side of the brick leave, then finish pan fried by the other side. Put the scallops on a soup plate

10Make a quennelle with the cream and put in the middle of the plate

11Put the dressing around the scallops on the plate

12Serve the scallops hot with the pumpkin soup


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