Cappuccino of pumpkin with chestnut and poached egg Recipe

Peel and finely dice the shallot. Peel the pumpkin and scoop out the seeds in the centre. Cut the flesh into 2cm dice.
Heat a saucepan and add a little olive oil. Sweat the shallot with the salt, butter and bouquet garni for 3 minutes. Add the pumpkin and sweat for 5 minutes, stirring often. Add the cream and the milk and cook for 20 minutes. Check that the pumpkin is soft and then remove the bouquet garni.
Blend to a smooth soup and keep warm until ready to serve.

Peel and finely dice the shallot.
Melt the butter in a saucepan and then sweat the shallot with the salt for 3 minutes. Add the chestnut, cream and stock and cook for 10 minutes over a medium heat. Blend with a stick blender and then pass through a fine sieve. Check the seasoning and keep warm.

Roughly chop the chestnuts.

Bring the water to a gentle simmer and add the vinegar and the salt. Break each of the eggs into their own ramekin.

Stir the water to create a whirlpool effect and then add the eggs to the water. Cook for 2 minutes and then drain on kitchen paper. Trim the egg white to give a neat shape.

To serve: pour the pumpkin soup into bowls and delicately place a poached egg on top.
Use the stick blender to foam the chestnut cream, tilt the pan and then spoon the foam on top of the eggs. Finish with a sprinkling of chopped chesnuts and a few drops of the emulsion.