Recipe Cream of pumpkin soup

• Chop the onion and sweat it in a pan with the butter and crushed garlic. Then add the pumpkin. Fry for about 4 minutes. Add the milk and chicken stock and bring to the boil for around 35 mins. At the end of cooking, check the texture of the pumpkin with the tip of a knife.
• Remove the pumpkin and reserve the stock. Blend the pumpkin into a purée (you can strain it to make it smoother). Adjust the texture to taste by adding the stock. Adjust the seasoning.
• Fill the Le Parfait super 1L jars (about 2 jars) with velouté up to 2 cm from the rim. Close and heat immediately for 45 minutes at 100°C.

Just before serving: heat over a low flame in a saucepan. Add a little double cream to the plate and sprinkle with ground hazelnuts.