How to Make the Soup:

Cup of Yum
1. Peel and cut the pumpkin into small pieces.
2. Peel and cut the onion into thin slices.
3. Heat the oil and butter in a casserole over a low heat, then add the onion, pumpkin and a pinch of salt.
4. Leave to cook for 5 minutes, stirring gently. Add the vegetable stock, cream and saffron.
5. Leave to cook over a low-medium heat for 15 minutes. Then mix finely. Taste and add a little salt if necessary.
6. Keep warm, being careful not to allow it to boil!

How to Make the Croutons and Seeds:

1. Preheat the oven to 150 °C/ 302 ℉.
2. Bake the pumpkin seeds spread out on a baking tray for 10 minutes.
3. Salt them and set them aside to cool.
4. Cut the bread into small 0.5 cm/ ¼ inch cubes and brown them in a frying pan with a little butter for a few minutes.
5. Then place the croutons on absorbent paper.

How to Finish the Plate:

1. Divide the chestnuts among the verrines and then pour in the hot pumpkin cream.
2. Place the small croutons and pumpkin seeds on top, followed by a dash of olive oil.
3. Serve immediately.

Good to Know:

1. You can make a success of this recipe with all the varieties of squash: the long squash of Nice, the musk of Provence (my favourite!), but the pumpkin remains very interesting for its chestnut taste.