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Ingredients :

• 600 g prepared pumpkin sliced in cubes
• 3 carrots
• 1.5 litre chicken stock
• 75 g butter
• 750 ml crème fraîche
• 9 g pumpkin seeds
• Salt and pepper

Preparation :

• Empty out the pumpkin making sure to keep a few seeds aside.
• Put 25 g of butter, the pumpkin, the onion and the carrots into the pot and leave to sweat a few moments.
• Incorporate the chicken stock and cook for 45 minutes or until the vegetables are cooked.
• Put the preparation into the blender and through the strainer.
• With a whisk, incorporate 50 g of butter in small successive amounts and 75 ml of crème fraîche.
• Place the seeds into the oven at 450°F for 2 minutes to brown and lay on the soup.
• Makes 6 servings

Comments :

• ** Denotes Products of "Route des Saveurs", an organisation that encourage local Farmers, producers to farm organically and develop local specialities. To serve with liver pâté, terrine.

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