A smooth and creamy pumpkin soup served with seared foie gras slices, gingerbread croutons and a sprinkling of chestnuts and fresh parsley.
Cut the pumpkin in half, scoop out the seeds and remove the peel. Dice the pumpkin flesh.
Peel and finely slice the shallots.
Heat a large saucepan and then sweat the shallots with a knob of butter and a pinch of salt. Add the diced pumpkin to the pan and cook for a couple of minutes before adding enough water to cover the pumpkin. Cook for 15 to 20 minutes until the pumpkin is tender. Add the cream and bring to the boil. Place in a blender and blitz until smooth. Check the seasoning.
Preheat the oven to 180°C.
Heat a frying pan to very hot and then lightly sear the foie gras slices on both sides. Remove from the pan, drain away any excess grease and then season with salt and pepper.
Cut the gingerbread into small cubes and place on a baking tray. Transfer to the oven and cook for 10 minutes.
Wash and roughly chop the parsley. Thinly slice the chestnuts.
Just before serving, place the foie gras slices in the oven and heat through for 3 to 4 minutes.
Serve the pumpkin velouté with the foie gras on top. Sprinkle the chestnuts, pain d'épices croutons and the parsley over the dish and serve immediately.
«Keep your foie gras chilled and then sear in a very hot pan. This will prevent the foie gras from melting as it cooks.»