Creme of Pumpkin and Truffle

– A large slice of ripe pumpkin
– the white of a leak
– a potato
– liquid crème fraiche
– Tuber Melanosporum

In a heavy skillet, cook the leak whites in some butter, add the potato and the pumpkin that has been peeled and cut into cubes. Add a glass of water. Let simmer. Check consistency after 15 minutes. Add salt and pepper to taste.
When ready to serve, blend the soup and reheat. Serve in transparent glasses, pour a little liquid crème fraiche on top and sprinkle with raw truffle slivers.
Should be served with cocktails or a small appetizer.

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