Pumpkin Soup with Foie Gras and Croutons

Pumpkin Soup with Foie Gras is a comforting and elegant dish, perfect for special occasions. The sweetness of the pumpkin pairs wonderfully with foie gras, creating a harmonious blend of flavors.

Ingredients:

• 1 kg of pumpkin
• 1 shallot
• 2 tablespoons of neutral oil (such as sunflower oil)
• 1 pinch of grated nutmeg
• 100 g of bread croutons
• 150 g of semi-cooked foie gras or block foie gras
• 1 liter of chicken stock or water
• Salt and black pepper to taste
• Heavy cream (optional, for a creamier texture)

Instructions:

1. Prepare the pumpkin:

   • Cut the pumpkin flesh into large cubes, removing the seeds and skin.
   • Finely chop the shallot.

2. Cook the base:

   • In a large pot, heat the neutral oil over medium heat. Add the shallot and sauté until translucent.
   • Add the pumpkin pieces to the pot, stir, and cook for a few minutes.

3. Add the stock:

   • Pour the chicken stock (or water) into the pot, just enough to cover the pumpkin. Bring to a boil, then reduce the heat and simmer for about 20 to 25 minutes, until the pumpkin is tender.

4. Blend the soup:

   • Once the pumpkin is cooked, remove the pot from the heat. Using an immersion blender, blend everything into a smooth cream. If the texture is too thick, add more stock or water to adjust the consistency.

5. Season:

   • Add a pinch of grated nutmeg, salt, and black pepper to taste. Stir well.

6. Prepare the croutons:

   • Cut the bread into small cubes and toast them in a pan with a little oil or butter until crispy.
   • Add slices of foie gras to the croutons just before serving, so the foie gras melts slightly.

7. Finish and serve:

   • Pour the pumpkin soup into bowls or deep plates. Place the foie gras croutons on top of the soup.
   • For an elegant touch, you can add a spoonful of heavy cream on top and garnish with some fresh parsley or chives.

Drink Suggestions:

• Dry and fruity white wine: A white wine like Chardonnay or Sauvignon Blanc will perfectly complement the sweetness of the pumpkin and the rich taste of foie gras.

• Hot or cold sake: If you prefer an Asian touch, a light sake, either hot to warm up or cold for an elegant touch, pairs wonderfully with this refined dish.

• Apple and ginger juice: For a non-alcoholic option, fresh apple juice with a hint of ginger will provide a sweet and spicy note that complements the flavors of pumpkin and foie gras.

This Pumpkin Soup with Foie Gras recipe is ideal for a sophisticated dinner or to celebrate a special occasion. Its creamy texture and rich flavor are a true invitation to comfort and indulgence.