RECIPE OF THE MONTH | November 2009

Pumpkin & Chestnut Soup with Bacon:: Recipe from Clement Faugier website, additional recipes can be found at www.clementfaugier.fr ::

:: Ingredients ::360 g of Clement Faugier whole chestnuts2.5 to 3 Kg pumpkin200 g bacon200 g 35% whipping cream2 large onions2 cloves of chopped garlicthyme, bay leavessalt & pepper to taste

:: Method ::Brown bacon until it releases some of its fat. Add whole Chestnuts and brown together with bacon.Reserve. Cut a lid in the pumpkin. Scoop out pulp and seeds with a spoon and discard.

Continue to scoop out pumpkin fl esh (a melonballer works well) and cook with chopped onions, chopped garlic thyme, bay leaves, salt and pepper. Barely cover with chicken or vegetable stock and cook about 20 minutes. Purée soup and add cream. Heat and rinse out the carved out pumpkin with boiling water. Pour soup into the pumpkin and garnish with bacon and chestnuts.