Pumpkin and foie gras velouté recipe

Brighten up your New Year’s Eve with an exquisite aperitif: pumpkin and foie gras velouté! Very simple to prepare and served in a verrine, your guests will fight to eat the last one.

Whether served in a verrine for an aperitif or as a gourmet starter, this velouté of pumpkin and foie gras will undoubtedly make you melt with pleasure. We accompany it with homemade gingerbread toast to spend a very gourmet moment. This appetizer really doesn’t require a lot of time in the kitchen and we guarantee you’ll love it. If you want to crunch with pleasure, do not hesitate to make bruschetta with pumpkin and reblochon. Warning: you become addicted from the first bite…

PUMPKIN AND FOIE GRAS VELOUTÉ RECIPE

For about 10 verrines

Ingredients :

– 1/2 pumpkin
– Olive oil
– Salt pepper
– 1 tsp of paprika
– 1 tsp garlic powder
– 1 tsp dried thyme
– 10 cl of full liquid cream
– Foie gras
– Slices of gingerbread

Preparation :

1. Core the pumpkin and cut it into large cubes. You can keep the skin but remember to wash your pumpkin well before.

2. Place the pumpkin cubes on a baking tray lined with baking paper and drizzle with olive oil. Season with salt, pepper, paprika, garlic powder and thyme. Mix and bake at 200°C for 30 minutes. Check the cooking with the tip of a knife: it should sink into the pumpkin without difficulty.

3. Mix the pumpkin with the liquid cream. Add a little more cream if needed and adjust seasoning to taste. Let cool.

4. Pour the velouté into verrines. Add a few pieces of foie gras.

5. Toast the slices of gingerbread and serve with the verrines.

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