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 Cream of pumpkin soup with cinnamon, and grilled button mushroom

Z-COURGE - retouchee - Peugeot Saveurs

Pepper : Madagascar white pepper : Sikara

  • Peel the pumpkin and chop into cubes.
  • Place in a food steamer and add a broken cinnamon stick to the steamer water.
  • When the pumpkin cubes are tender enough, mix with the strained cinnamon-flavoured cooking water.
  • Place in a saucepan and keep warm over a low heat with a few shavings of butter.
  • Carefully wash the mushrooms and then cut into quarters.
  • Brown in a frying pan with some butter.
  • When they are the right colour, pour the cream of pumpkin soup into a recipient, garnish with the mushrooms and season them with some Madagascar white pepper and chopped coriander leaves.

Recommended grind: Medium (3 or 4)