Kirill Linyak shares his gourmet recipe for pumpkin velouté with coconut milk

Autumn is in full swing and soups are back on our tables. Cyril Lignac suggests pumpkin or squash cooked in coconut milk, accompanied by foie gras toast.

4 per person


600 g pumpkin
1 grated onion
1 tbsp. A tablespoon of orange blossom water
50 + 10 cl coconut milk
1 pinch of turmeric powder
40 cl stock cube
4 baguette toasts
15 g of butter
1 piece of raw foie gras 60 g very cold
A few sprigs of cilantro
Olive oil
Finely salt and ground pepper
salt flower

Steps of the recipe

Peel the pumpkin. Cut the pumpkin into quarters, then into cubes, and cut the onion.

Pour olive oil, pumpkin cubes and onion into a hot pan, cook for a few minutes, add salt and turmeric powder, mix and sprinkle with orange blossom. Pour in the coconut milk and stock. Allow to simmer for 15 minutes, at the end of the cooking process, blend with your immersion blender, adding coconut milk or hot stock if too thick. Check the salty seasoning.

Place slices of bread in a hot pan and fry lightly in brown butter. Cut the foie gras into slices and place on the toast, sprinkle with freshly ground pepper and sprinkle with fleur de sel.

Pour the velouté into soup plates that are not too deep and as an accompaniment, place toasts on the plate, sprinkle with coriander leaves.

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