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Pumpkin and truffle soup
- 1.5 kg of pumpkin
- 1 apple
- 1 pear
- 1/2 orange
- 10 cl of water
- 1/2 liter of milk
- Salt and pepper
- 20 cl thick fresh cream
- 1 cl of olive oil with black truffles Maison Henras
- 25 g of black truffle peeling Maison Henras
Cut the pumpkin into 3 cm cubes.
Peel and deseed the pear and the apple, then cut them into pieces.
Place both fruits in a saucepan. Add the pumpkin.
Peel an orange. Remove the quarters and add them to the saucepan.
Peel a piece of ginger and cut it into pieces and add it to the preparation. Add 10 cl of water. Season with salt and pepper.
Add the milk, the cream and 3 pinches of grated nutmeg to the pan.
Cook over moderate heat until the pumpkin is soft enough to crush under the spatula. The cooking time is about 35 to 40 minutes.
Add the black truffle olive oil at the end of the cooking time.
Blend the preparation until the texture is smooth.
Adjust the seasoning and add your jar of Maison Henras peelings to the preparation.