Pumpkin Velouté

1 First, clean the pumpkin and cut 1 kg of pulp into cubes. Then cut the leek into rounds.

2 Heat some oil in a large saucepan and add the leek. Sauté for a few minutes over medium-low heat, stirring occasionally to prevent burning. If necessary, add a ladle of hot broth.

3 When the leek is well browned, add the pumpkin cubes and stir for a few minutes to let them season. Then cover with the hot broth.

4 Bring the squash to cook, stirring often, for about 25 to 30 minutes, until soft and almost falling apart.

5 When cooked, adjust the salt and pepper, then season with a pinch of nutmeg.

6 Add almost all the cream (keeping some aside for garnish) and blend with an immersion blender until smooth and velvety.

7 Coarsely chop the hazelnuts and pour them into a pan along with the rosemary and a drizzle of oil. Toast for a few minutes until golden brown.

8 Plate the velouté and garnish with the cream kept aside, stir lightly, and top with the toasted hazelnuts and a few rosemary needles.

9 Your pumpkin velouté is ready to serve. Enjoy your meal!