Pumpkin soup with Crème fraîche & truffle oil Pumpkin soup with Crème fraîche & truffle oil Ingredients2 tbsp olive oil2 onions, finely chopped1 kg pumpkin peeled, deseeded and chopped into chunks700ml vegetable stock or chicken stock150ml double cream 1/2 cup Crème fraîcheDrizzle of truffle oilSalt and pepper to tasteMethodRoast pumpkin & onions drizzled in olive oil in a 180 degree oven for 35 minutes.Too contents of roasting tray into a heavy based saucepan. Pour over stock and bring to the boil.Simmer for 10 minutesBlend with a stick blender or in a food processor.SeasonServe with a dollop of Crème fraîche, chopped chives and a drizzle of truffle oil.In the picture you can see I've served it with pan fried snails ... You could do the same with mushrooms ... jane websterJune 23, 2020chateau bosgouetComment Facebook0 Twitter Pinterest0 0 Likes