Pumpkin Soup With Pan Seared Foie Gras And Gingerbread

1. 1

   Peel the squash, cut it in half, and remove the seeds and filaments that lie inside. Cut it in large cubes.

2. 2

   Peel the onion and cut it.

3. 3

   Heat the olive oil in a large saucepan. Add the onion, and let it brown for 3 minutes. Add the diced squash, thyme, and cook for 5 minutes, stirring.

4. 4

   Add the broth, and salt slightly. Cook the mixture for 25 minutes.

5. 5

   Scoop the pieces of squash and some of the broth in a blender. Start mixing, adding the broth and the cream gradually to reach the desired texture.

6. 6

   Mix for a long time so the soup will have a fine texture. Check the

7. 7

   seasoning and set aside.

8. 8

   When it is time to eat, heat 2 pans. In the

9. 9

   first one, put the butter. When it gets hot, fry the cubes of

10. 10

    gingerbread (be careful: they brown quickly.) Once done, put on a paper

11. 11

    towel to remove the excess fat. When the second frying pan is hot, drop

12. 12

    the escalopes of foie gras, add salt and pepper, sear quickly, and flip

13. 13

    to cook on the second side. Place them on a paper towel.

14. 14

    Pour the soup into the plates, add the foie gras slices and gingerbread cubes.

* Per serving · 4 servings · Values may vary.

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