a personal guide to good eating & drinking

Monday, October 1st, 2012


Pumpkin cream soup with black truffles


Serves 4

1kg pumpkin

100g butter

500cl crème fraîche

salt & pepper

2 slices soft white bread for croutons (optional)

60g fresh truffles

Cut the pumpkin into wedges, remove the skin (hard!), then cut the flesh into pieces. Cook in boiling water for 20 minutes.

Drain and put in the blender. Gradually add the butter and crème fraîche; then season to taste.

Five minutes before serving the soup add the truffles, finely diced.

If you like, the soup can be accompanied by little croûtons fried in olive oil until crisp.

Taken from Ventoux – Cuisine autour du Géant de Provence by Michel Philibert and Dominique Bottani (published by Équinoxe). Michel Philibert is the chef-proprietor of Le Gajuléa in Le Barroux.

Written by marydowey

Posted in recipes

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