Chef introduces pumpkin-based recipe

Chef William Ledeuil has shared a recipe that highlights three different varieties of pumpkins: the Green Hokkaido pumpkin (also known as potimarron), the patidou pumpkin, and the butternut pumpkin. The chef emphasizes that these pumpkins offer different textures, which can enhance the dish.

Ingredients for the pumpkins

For the pumpkins, the ingredients are one of each type of pumpkin, a file of olive oil, and a lemongrass stalk or alternative herbs like thyme or bay leaf. The preparation involves cutting and roasting the pumpkins in the oven at 160 degrees for 40 minutes.

Parmesan broth preparation

The parmesan broth is made by heating the vegetable broth and milk, then adding butter and parmesan, and whisking until emulsified. This creates a rich and creamy base for the dish.

Garnish components and preparation

The garnish includes a comice pear, an organic lemon, 2 teaspoons of honey, 3 teaspoons of sugar, 20g walnuts or other nuts, 2 pinches of Cayenne pepper, and spinach sprouts. The garnish is prepared by marinating the lemon peel and pear slices in honey and olive oil.

Final plating and finishing touches

The final step involves arranging the pumpkin pieces and garnish on a plate, emulsifying the broth to create a foam-like appearance, and placing spinach leaves on top. The spinach leaves are seasoned with wine vinegar and olive oil, adding a fresh and tangy finish to the dish.