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Pumpkin velouté, crispy chestnuts and smoked bacon

Make this pumpkin velouté with the little trick that changes everything: a crispy chestnut and bacon topping to sprinkle on top just before serving. A delight.

Public
Course: Starter
Preparation time: 0 minutes
Energy: 250 kcal / serving

Instructions

  • 1.   1 can of vacuum-packed chestnuts (drained weight 420 grams)

    Remove the skin from the pumpkin. Wash the flesh and cut it into cubes about 2 or 3 cm in size. Put these cubes in a casserole dish. Add enough milk to almost cover the cubes. Add the 2 cubes of chicken broth, mix well, and cook over medium-high heat until the pumpkin pieces are tender. It should take between 20 and 30 minutes depending on the size of your cubes. To check the doneness, pierce a cube with a knife. If it goes in easily, it's done. Then transfer to a blender (or use an immersion blender if you don't have one).

    While the pumpkin is cooking, place the bacon in a dry skillet and cook until crispy. Drain on paper towels.

    Melt the butter in a skillet, add the chestnuts, and cook for about fifteen minutes, rolling them in the butter regularly until they are golden brown. Once they are well browned, transfer them to a paper towel. Chop them roughly with a knife, mix with the bacon, and serve as a topping for the soup.

Ingredients for servings

  • 25 g of butter
  • 1 cup of chestnut
  • 200 g of bacon cube
  • 1 liter of milk
  • 1 kg of pumpkin
  • 1 chicken bouillon cube

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    250 kcal
    12 %
  • Fat
    13,81 g
    20 %
  • of which saturated
    6,91 g
    35 %
  • Carbohydrates
    14,93 g
    6 %
  • of which sugar
    10,73 g
    12 %
  • Protein
    13,28 g
    27 %
  • Fibers
    0,97 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.