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 Cream of pumpkin soup flavoured with andouille sausage |
| Preparation time :
20 mn |
Cooking time : 40 mn |
 Ingredients
for 4 people :
600 g pumpkin
3 onions
1 small andouille sausage from the Vire region
2 garlic clovessmall bunch parsley
200 g crème fraîche
50 g butter
salt, pepper
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Recette :
Peel and chop the onions and crush the garlic.
Cut 12 thin slices of andouille and chop the rest into small cubes.
Soften the onions, garlic and andouille cubes in butter. Add the pumpkin meat, cubed, season lightly with salt and add enough water just to cover them.
Simmer gently for 40 minutes.
Blend in a liquidiser, add the cream and check the seasoning. Fry the slices of andouille.
Serve the soup together with the slices of andouille.
The
secret of the "Logis de France"
chef :
Tips :
Buy a large pumpkin, carefully cut off a lid and scoop out the meat to make the soup, then serve the soup in the hollowed-out pumpkin.
Chef : Mr LEFAUDEUX
Hôtel-Restaurant Le Cygne et Résidence à Saint-Hilaire-du-Harcouët
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