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Pumpkin cream

One ingredient, six textures. Pumpkin has never been this delicious.

Ingredients

Garlic
poultry stock
Cream
shallots (finely chopped)
Pierre Robert cheese
butternut squash
Salt

Preparation

  1. Peel the pumpkin and remove the seeds.
  2. Take a tall pan, sauté some chopped shallot and garlic in oil. Add the pieces of pumpkin and sauté well.
  3. Add poultry stock and a splash of cream, until the pumpkin is just not covered. Simmer gently until cooked (lid on the pan).
  4. Puree and add cooking liquid to reach the desired thickness.
  5. Use a hand blender to mix in a spoonful of Pierre Robert cheese. Add salt to taste.