Cappuccino of pumpkin with chestnut and poached egg
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Cappuccino of pumpkin with chestnut and poached egg
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INGREDIENTS
800 g Pumpkin
3 whole Shallot(s)
60 g Unsalted butter
1 whole Garlic
9 pinch(es) Fine salt
350 ml Double cream
100 ml Semi-skimmed milk
130 g Cooked chestnut(s)
150 ml Vegetable stock
6 whole Whole egg(s)
6 g coarse salt
50 ml White wine vinegar
3000 ml Water
 

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DIRECTIONS
01
For the soup : Peel and finely dice the shallot

02
Peel the pumpkin and scoop out the seeds in the centre

03
Cut the flesh into 2cm dice

04
Heat a saucepan and add a little olive oil

05
Sweat the shallot with the salt, butter and bouquet garni for 3 minutes

06
Add the pumpkin and sweat for 5 minutes, stirring often

07
Add the cream and the milk and cook for 20 minutes

08
Check that the pumpkin is soft and then remove the bouquet garni

09
Blend to a smooth soup and keep warm until ready to serve

10
For the cream : Peel and finely dice the shallot

11
Melt the butter in a saucepan and then sweat the shallot with the salt for 3 minutes

12
Add the chestnut, cream and stock and cook for 10 minutes over a medium heat

13
Blend with a stick blender and then pass through a fine sieve

14
Check the seasoning and keep warm

15
For the eggs and to serve : Roughly chop the chestnuts

16
Bring the water to a gentle simmer and add the vinegar and the salt

17
Break each of the eggs into their own ramekin

18
Stir the water to create a whirlpool effect and then add the eggs to the water

19
Cook for 2 minutes and then drain on kitchen paper

20
Trim the egg white to give a neat shape

21
To serve: pour the pumpkin soup into bowls and delicately place a poached egg on top

22
Use the stick blender to foam the chestnut cream, tilt the pan and then spoon the foam on top of the eggs

23
Finish with a sprinkling of chopped chesnuts and a few drops of the emulsion.

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