GREEN-ISLAND PUMPKIN SOUP
- 500g clean pumpkin
- 1 shallot, 1 carrot, 1 stick of celery
- bouquet garni: (parsley, bay, thyme)
- 20g all-purpose flour
- 20g butter
- 1.5 litres water
- parsley, or black truffle
- salt and pepper, nutmeg.
Wash the pumpkin and cook it in a hot oven (200 °C) for about 20 minutes. Pass through a vegetable mill to form a puree.
Prepare some vegetable broth with water, carrot, shallot, and bouquet garni, add salt and boil for about 20-30 minutes.
Prepare a roux with the butter and flour, cook for 15 minutes, add salt, pepper, and nutmeg.
When the mix of butter and flour is ready, add some of the vegetable broth and the pumpkin puree to obtain the desired consistency. Add salt and pepper to taste and serve, placing the Green Island spinach pie in the centre of the dish, with the pumpkin cream around it. Decorate with chopped parsley or finely diced black truffle.