Velvety Pumpkin Soup – a delicious recipe with pumpkin soup, gras, chicken, alcohol, Sepia cleaned/, Paprika powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Make a tasty pumpkin soup (onions, carrots, pumpkin, chicken stock)
2
2. Add the foie gras cut in cubes and blend until smooth, add some extra chicken stock to have the right texture
3
3. Sprinkle some olive oil over the cleaned sepia and grill shortly on both sides in a pan, cut in cubes and marinate with some paprika powder, cut the chicory and the parsley leafs in julienne, and mix with the sepia, season with some white balsamico vinegar
4
4. Cut the brioche in slices and into rounds with a cutting ring, toast in butter and cover with a slice a cooked beetroot (supermarket) and top with a slice of Beaufort cheese(or any other hard cheese: cheddar etc) and toast until the cheese slightly melts
5
5. Plating: poor some soup in a bowl and put some of the sepia/chicory/parsley mixture on top
6
6. Serve the cheese brioche on the side
1
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 300 g homemade tasty pumpkin soup, 250g duck foie gras, Some chicken stock, A dry alcohol (sherry type), and more.
Yes, Velvety Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
