Pumpkin soup Christmas recipe

Get in the mood with these festive classic

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Recipe by: Chef Roudy Peterson, Chef de Cuisine at Astor Grill in The St Regis Doha

Serves: 4
Ingredients:
2 cups pumpkin, one-inch chunks
1 onion, diced
25g leek
700g water
Parmesan cheese
Black truffle peeled and truffle jus

Method:
• Melt some butter in a large pot, then add onion and leek until translucent (about four minutes)

• Add pumpkin and cook for ten to 12 minutes, then add water

• Bring to a simmer and cook until the pumpkin is tender (about ten to 15 minutes)

• Remove the pumpkin chunks with a slotted spoon, place in a blender and puree

• Return the blended pumpkin to the pot, add the truffle jus, chopped truffle and parmesan cheese then blend it again, adjusting the seasoning to suit your taste

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