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SQUASH AND CHESTNUT SOUP
Serves : 4 / Preparation Time : 20 minutes / Cooking Time : 40 minutes
La Cornue elements used:
- Château : gas burner or induction module
- Cornufé : gas burner or induction module
Ingredients
Pumpkin (cut into large cubes)
1kg
Yellow onion (thinly sliced)
1
Carrots (peeled and cut into slices)
4
Turmeric
3 teaspoons
Sugar squares
2
Cooked chestnuts
1 Bag
Skim milk
1L
Thyme
2 sprigs
Bay leaf
1
Directions
  1. In a stewpot, sweat the pumpkin, onion and carrots with 1 tablespoon of olive oil for about 5 minutes.  
  2. Add milk, turmeric, thyme, leaf, sugar and 1 teaspoon of coarse salt.
  3. Cover and cook gently for 30 to 40 minutes
  4. Using a knife, check the cooking of the vegetables.
  5. Remove the thyme and bay leaf and blend the soup.
  6. If the soup is too thick, add water or full cream.
  7. Coarsely crush the chestnuts and add them to the soup.
  8. Mix then check the seasoning according to taste.
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