Cream of Pumpkin Soup

 Crème de potimarron  – Cream of Pumpkin Soup
 (with Chestnuts and Vire Andouille or Truffle Oil Cream)

For 8 people:
1 small potimarron – pumpkin variant with a slight chestnut flavour, cut into chunks
150g carrots, sliced
150g leeks, sliced
150g onions, sliced
150g potatoes, sliced
50g butter/ 2 tblsp. olive oil
2 litres chicken stock/water

To serve: (optioanal)

• 4 slices Andouille de Vire (Chitterling sausage - optional) roughly chopped
• 100g chestnuts (vacuum-packed are readily available), crumbled
• Crème fraîche

or

• Whipped cream with a drop of Truffle oil

Sweat the vegetables in melted butter/olive oil for about 10 minutes.
Add stock/water and simmer gently for about 20 mins./until the vegetables are soft.
Blend in a liquidizer.

Place the andouille in a pre-heated pan and add the crumbled chestnuts.
Add to soup and serve with a good dollop of crème fraîche.....
or
Serve with Truffle oil cream.