Peel the pumpkin and the shallot. Cut the pumpkin into small dice and finely dice the shallot.
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.
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.
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.
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.
«Feel free to use butternut squash as an alternative to the pumpkin in this recipe.»
A warming, creamy pumpkin soup served with a poached egg, chestnuts and strips of cured ham.