retour

PUMPKIN SOUP

    • Chop up a pumpkin into pieces of some centimetres in size, clean it out, peel it
    • Keep the pumpkin seeds
    • Put the pieces into a pressure cooker, add one onion and two coarsely cut garlic cloves
    • Cook for 5 to 7 minutes
    • Mix with the cooking water
    • Season with salt, pepper and chilli
    • Stir-fry the pumpkin seeds quickly in a frying pan
    • Cut bread into small pieces, heat them up in olive oil and pressed garlic
    • Cut some chives up finely
    • Spread the pumpkin seeds, the croutons and the chives over the soup just before serving
     

    Véronique suggests accompanying this light starter before a venison main course by a Pinot Noir de Sierre. The grapes for this wine come from selected vineyards in the Sierre region, whose chalky soil influences this delicate, divine and noble grape variety particularly well.