- Peel and cut the pumpkin. Slice the onion and sweat it in a saucepan with the butter and crushed garlic. Then add the pumpkin. Brown everything for about 4 minutes. Add the milk and chicken stock and bring to the boil for about 35 minutes. At the end of cooking, check the texture of the pumpkin using the tip of a knife.
- Remove the pumpkin and reserve the broth. Mix it pureed pumpkin (you can pass it through a strainer to make it smoother and more even). Then adjust the texture to your taste by adding the broth. Correct the seasoning.
- Fill the jars Le Parfait super 1L (about 2 jars) of pumpkin soup up to 2 cm from the edge. Close and immediately proceed to heat treatment for 1h30 at 100°C.
When serving your pumpkin soup : reheat over low heat in a saucepan pumpkin soup. Add a little heavy cream to the plate and sprinkle with ground hazelnuts.
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2 comments
Bonjour,
J’ai entendu que l’on pouvait garder la peau du potimarron ! (Moins de gâche !)
Bonjour,
J’ai une recette de velouté de potimarron avec de la crème liquide entière 30% .
Puis-je l’incorporer à mon velouté avant de passer à la stérilisation ?
Ou mieux vaut la mettre une fois que l’on décide de consommer le velouté ?
Merci