Pumpkin soup

YIELD

8 portions

INGREDIENTS 

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

1. In a pot over low heat, sweat the garlic and chopped 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 pepper paste to the cauldron. Let simmer for 15 to 20 minutes.
3. When all the ingredients are well cooked, put everything in a blender. Be careful not to overfill the blender to avoid overflowing.
4. Serve the soup in a bowl. Add a spoonful of sour cream and top with sunflower or pumpkin seeds, oven-roasted at 325°F until browned.

All that's left is to enjoy!