Veloute of pumpkin with poached egg, chestnut and crisped ham Recipe

Veloute of pumpkin with poached egg, chestnut and crisped ham Recipe

A warming, creamy pumpkin soup served with a poached egg, chestnuts and strips of cured ham.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.6/5
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  • Pumpkin : 800 g
  • Shallot(s) : 1 whole
  • Unsalted butter : 20 g
  • Double cream : 200 ml
  • Whole egg(s) : 6 whole
  • Cooked chestnut(s) : 60 g
  • Cured ham slice(s) : 6 whole
  • White alcohol vinegar : 100 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • ETAPE 1

    Peel the pumpkin and the shallot. Cut the pumpkin into small dice and finely dice the shallot.

  • ETAPE 2

    Sweat the shallot in a pan with a knob of butter and a pinch of salt. Add the pumpkin cubes and cook for 10 minutes before covering with water. Cook over a high heat for 20 minutes. Add the cream, bring back to the boil then remove from the heat and blend until smooth. Check the seasoning then set aside.

  • ETAPE 3

    Preheat the oven to 220°C. Lay the ham slices out on a baking tray. Cover with another baking tray and cook in the oven for 4 to 5 minutes. Allow to cool then break the ham into pieces.

  • ETAPE 4

    Bring the water to the boil and add the vinegar. Break the eggs into a bowl. Whisk the water to create a sort of whirlpool then add the eggs. After 2-3 minutes, once the egg white has started to become firm, remove the eggs from the water using a perforated spoon.

  • ETAPE 5

    Place the poached eggs in the base of deep plates and then add the pumpkin veloute. Sprinkle a few pieces of chopped chestnut over the top, add a little salt and pepper then finish with the crisped ham.

Chef's tip

«Feel free to use butternut squash as an alternative to the pumpkin in this recipe.»

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