Cream of pumpkin soup with Monts de Lacaune ham
This silky pumpkin soup is enriched with sweet onions, cream and Monts de Lacaune ham, making it a delicious choice as a starter, or serve it with crusty bread for a comforting lunch on a chilly day
Cream of pumpkin soup with Monts de Lacaune ham
- 2 kg squash or pumpkin (butternut squash)
- 2 potatoes
- 4 litres water
- 2 large sweet onions (Mulhouse type)
- 300 g Monts de Lacaune ham heel (or pieces of cured ham, Serrano etc.)
- 2 tbsp duck (or pork fat)
- 1 chicken stock cube
- 500 ml single cream Pepper and salt
- Peel and wash the squash, onions and potatoes, then cut into large chunks. Place in a pressure cooker.
- Cut the ham into 1 cm x 1 cm cubes and add to the vegetables.
- Add the water, then add the chicken stock cube and duck fat. There’s no need to season for now we’ll see at the end that the ham has done the work for us.
- Cook for 1 hour from the moment the casserole starts to hiss.
- Uncover and return to the heat, then add the crème fraîche and simmer for 15 minutes.
- Blend and season to taste and it’s ready!
This recipe was devised by home chef Jean-Luc Denonin and is not served regularly in a restaurant, but many restaurants in the Tarn region offer similar recipes on their seasonal menus in winter.
FIND OUT MORE ABOUT CURED MEATS FROM LACAUNE:
www.salaisons-lacaune.fr
www.tourisme-tarn.com
Lead photo credit : Shutterstock
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