Pumpkin soup

YIELD

8 portions

INGREDIENTS 

• 450 g of Édouard & Léo chicken stock
• 2 liters of peeled pumpkin flesh, cut into cubes
• 2 large potatoes, peeled and cubed
• 2 chopped onions
• 500 ml of milk
• 250 ml of 35% cream
• 2 tablespoons of salt
• 75 ml of 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 minced garlic and onions in olive oil.
2. When the onions and garlic are translucent, add the pumpkin flesh, potatoes, chicken stock, milk, 35% cream, salt, and burnt chili paste to the pot. Let simmer for 15 to 20 minutes.
3. When all the ingredients are well cooked, pass everything through the blender. Be careful not to overfill the blender to avoid overflow.
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!"