Cream of Pumpkin Soup with Crayfish Recipe
Total time: 30 to 60 minutes
Preparation time: 20 minutesCooking time: 30 minutes
Difficulty: Easy
Chef's Note
Charles Gilles says, "Fall is the time for game and squash. Pumpkin can be prepared in both sweet and savory recipes. The hollowed shell makes a perfect tureen for serving."
Ingredients
Ingredients
- 500 g (18 oz.) Crayfish
- 500 g (18 oz.) European Pumpkin
- 250 g (9 oz.) tomato
- 50 g (2 oz.) carrot
- 40 g (1 1/2 oz.) onion
- 1 shallot
- 50 ml (3 tbsp.) olive oil
- 100 ml (6 tbsp.) white wine
- 25 ml (5 tsp.) cognac
- 1.5 liters (6 cups) vegetable broth
- 1-2 tsp. tomato paste
- 1 clove of garlic
- 1 bouquet garni
Garnish
- 250 g ( 9 oz.) pumpkin
- 50 ml (3 tbsp.) olive oil
- 50 g (2 oz.) aged Parmesan
- Chervil sprigs
- Cinnamon
Gnocchi
- 500 g (18 oz.) Ratte Potatoes, cooked and mashed
- A little white flour
- 3 egg yolks
- Salt and pepper
Thickening
- 200 ml (3/4 cup) liquid cream
- 3 egg yolks
Method
Preparing the cream soup
- Shell the crayfish. Crush the shells, reserving 10 for decoration.
- Color the shells in olive oil; add the aromatic garnish and sweat gently. Flambé with cognac.
- Deglaze with white wine and reduce to a glaze. Add the coarsely chopped tomatoes and concentrate.
- Add the vegetable broth (made from the trimmings), garlic and bouquet garni. Simmer for 30 minutes.
- Strain, pressing well on the solids. Reduce by half.
- Add the pumpkin and cook for 15 minutes; liquefy in the blender.
- Ladle some of the hot soup into the cream and egg yolks; return to the soup and heat without boiling until thickened.
Preparing the garnish
- Sauté the crayfish tails.
- Shave the parmesan on a mandolin.
- Cut some pumpkin into cubes; cook in butter with a hint of cinnamon.
Preparing the gnocchi
- ensure the mashed potatoes are quite dry. Add some flour to give them good consistency.
- Add the egg yolks, and if necessary some dried potato flakes.
- Cool. Roll out into cylinders, cut into pieces and roll them over the tines of a fork.
Presentation
- Arrange a mound of diced pumpkin in the center of the plate; add the gnocchi, alternating with the crayfish tails and Parmesan shavings.
- Top with crayfish shells and chervil sprigs.
- Serve the velouté in individual bowls or in a pumpkin.
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