Not sure what to do with your squash? Cook like a soup! With this recipe from Cyril Lignac, you’ll turn it into a delicious party starter!
Whether it’s autumn or winter, it’s always good to treat yourself mountains ! Cyril Lignac he wants to cook them together Pumpkin velouté with coconut milk and go with it foie gras toast. A the beginning of Christmas easy to make that will have your guests drooling! Find out all about it The secret of Cyril Lignac Here!
The ingredients for Cyril Lignac’s pumpkin velouté are coconut milk
This recipe serves 4 people. Here are the necessary ingredients:
- 600 g pumpkin
- 1 chopped onion
- 1 tablespoon of orange blossom water
- 50 + 10 cl coconut milk
- 1 tablespoon of turmeric powder
- 40 cl stock cube
- 4 baguette toasts
- 15 g fat
- 1 piece of raw foie gras of 60 g very cold
- Few cilantro leaves
- Olive oil
- Good salt and pepper
- salt flower
You can replace the pumpkin with butternut squash or pumpkin. “These are all cucurbits, you can cook them the same way, and the shape and taste will change.“, explains Cyril Lignac.
Cyril Lignac slices pumpkin velouté with coconut milk
It takes about 20 minutes to prepare and 35 minutes to cook. Here are the steps you can take:
- Peel and cut the pumpkin into quarters and then into cubes. Sprinkle onions.
- Fry the pumpkin and onion cubes in a hot frying pan with olive oil and a knob of butter. Leave to cook for a few minutes, adding good salt and turmeric powder and a spoonful of sugar to caramelize. Mix and pour the orange blossom. Pour in the coconut milk and chicken broth. Leave to cook for 15 minutes, then mix using your immersion blender. Add coconut milk or hot sauce if too thick. Look for good desserts.
- In a hot skillet, put the slices of bread and fry a little in the brown butter. Cut the foie gras slices into strips and place them on the grill. Season with ground pepper and sprinkle with fleur de sel.
All you have to do is taste the squash velouté with foie gras toast! You can sprinkle with coriander leaves.