Pumpkin soup

YIELD

8 servings

INGREDIENTS

• 450 g of Édouard & Léo chicken stock
• 2 liters of peeled pumpkin flesh, cut into cubes
• 2 large peeled potatoes, cut into cubes
• 2 sliced onions
• 500 ml of milk
• 250 ml of 35% cream
• 2 tablespoons of salt
• 75 ml of burnt chili paste
• 2 minced garlic cloves
• 50 ml olive oil
• Sour cream to taste
• Sunflower seeds

1. In a pot over low heat, sweat the garlic and sliced onions in the olive oil.
2. When the onions and garlic are translucent, add to the pot the pumpkin flesh, potatoes, chicken stock, milk, 35% cream, salt, and burnt chili paste. Let simmer for 15 to 20 minutes.
3. When all the ingredients are well cooked, blend everything. Be careful not to overfill the blender to avoid spills.
4. Serve the soup in a bowl. Add a spoonful of sour cream and garnish with sunflower seeds or pumpkin seeds roasted in the oven at 325°F until browned.

All that’s left is to enjoy!