Fall rimes with pumpkin and chestnuts. And the Halloween star is also a cooking favorite. Sweet or savory, it is delightful. As the cold is back, this soup recipe is very comforting. Hope you’ll enjoy it!
Confit pumpkin and chestnut soup
450g/1lb pre-cooked chestnut
4 garlic cloves
2 tablespoons of olive oil
salt and pepper
1 pinch of nutmeg powder
roasted squash seeds
Preheat the oven to 150°C/350°F.
Remove the pumpkin skin if necessary (you don’t need to if it’s young and organic). Cut the pumpkin in half. Take the seeds out. Cut in thin slices. Peel and slice the garlic. Cover a baking sheet with parchment paper. Place the pumpkin slices on it and insert the garlic. Spray the olive oil. Cook for 40 minutes, turning the pumpkin over halfway through.
Boil 1 liter/US liquid quart of water. In a bowl, mix the pumpkin, garlic, chestnuts and boiling water. Season with salt, pepper and a pinch of nutmeg powder.
Serve with a teaspoon of cream on top and sprinkle some roasted squash seeds.
One of my favorite thing about cooking is mixing the flavours. When it comes to Canteloupe melon, I usually associate it with Porto and cured ham. For this cold soup, I wanted something refreshing and sweet. Mint and cucumber just bring a touch of freshness while the yogurt makes the texture smooth. Add a pinch of spices for the twist.
Ingredients (4 persons):
2 Cantaloupe melons, peeled, seeded and cut into chunks
1/2 cucumber, peeled, seeded and cut into chunks
20 mint leaves
2 tablespoons of yogurt
1/2 teaspoon four spices (white pepper, cloves, nutmeg and ginger)
1 pinch espelette or cayenne pepper
1 pinch salt
In a blender, mix all the ingredients until smooth. Refrigerate for 1 hour before serving.
Divide soup among 4 bowls. Garnish each serving with sliced cucumber and mint.
Optional : top the soup with 2 or 3 pieces of homemade crispy cured ham
How to make crispy cured ham:
Preheat the oven at 200°C/390°F.
Cover the grill with parchment paper. Place the ham on it.
Cook for 10-15 minutes.
With my friend Aurelie, we had the opportunity to take the class just the four of us with Chef Santiago Torrijos and Estelle Denis – a journalist from M6 working on the next TV shows. I am happy to share the Chef recipe of a ‘Décalé’ Gazpacho.
Yield : 6 to 8 servings
6 Ripe tomatoes, peeled and chopped
1 Red bell pepper, seeded and chopped
2 Red onions, finely chopped
1/3 cup Tomato paste
1/2 cup Olive oil
8 drops of Tabasco
Salt & fresh ground pepper
6 Green tomatoes, peeled and chopped
4 Spring onions, finely chopped
2 tablespoons Pine kernel
Salt & fresh ground pepper
Blend sightly ripe tomatoes, red bell pepper, red onions, tomato paste, 1/3 cup olive oil, 5 drops of Worcestershire sauce, few drops of balsamic cream, salt & fresh ground pepper and tabasco. Place in a container or soup plate.
Blend green tomatoes, spring onions, basilic, mint, pine kernel. Slowly add the rest of olive oil while to emulsify. Place on top and in the center of container or soup plate.
Add gressini and mint leaves on top for decoration.