RCI-SP.002.0128.001
Marc Veyrat's Pumpkin Soup with Bacon-flavoured Whipped Cream
Marc Veyrat is a famous French chef. This recipe is very simple, but has a lot of flavour through the whipped cream topping. It is so easy to prepare, that even beginners would succeed. In his restaurant it is served in small pumpkins.
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- pumpkin flesh750 gin big chunks
- smoked bacon125 gstrips cut into large pieces
- 1 tablespoon
- 250 g
- ½ liter
- 1 unit
Method
1
Cut the bacon into small lardons and render them in a dry pan over medium heat until golden and crispy, then remove and set aside, reserving the rendered fat.
8 minutes
2
In a large saucepan, melt the butter over medium heat and gently sweat the diced pumpkin for several minutes until it begins to soften, seasoning lightly with salt and pepper.
10 minutes
3
Add enough milk to just cover the pumpkin, bring to a gentle simmer, and cook until the pumpkin is completely tender and easily pierced with a knife.
20 minutes
4
Transfer the pumpkin and cooking liquid to a blender and blitz until completely smooth and velvety, then pass the soup through a fine-mesh sieve back into a clean saucepan.
5 minutes
5
Simmer the reserved bacon lardons in the cream over low heat to infuse the cream thoroughly with a smoky, savoury flavour, then remove the lardons and allow the cream to cool completely.
15 minutes
6
Whip the cold bacon-infused cream to soft, billowy peaks using a chilled bowl and whisk or electric mixer, seasoning with a pinch of salt and pepper.
5 minutes
7
Gently reheat the pumpkin soup over low heat, adjusting seasoning with salt and pepper to taste, and ensuring it is piping hot before serving.
5 minutes
8
Ladle the hot pumpkin soup into warm bowls and place a generous quenelle or dollop of the bacon-flavoured whipped cream in the centre, garnishing with the reserved crispy lardons.