Pumpkin soup with Esplette pepper
Ingredients (serves 6) :
600g pumpkin
400g potatoes
3 onions
A packet of
Espelette pepper butter from Jean-Yves Bordier
Salt and freshly ground pepper
Recipe:
Peel, wash and chop the pumpkin and potatoes. Cover with water, bring to the boil and cook for a further 40 minutes.
Drain the vegetables and purée, adding the cooking water as you go until you reach the desired consistency. Mix well and set aside.
Peel and chop onions. Brown them in 20g of butter with Espelette pepper, and cook over low heat for 15 minutes.
Add the onions to the soup, add the remaining butter and cook for 15 minutes. Season with salt and pepper and blend.
Serve piping hot.
