Pumpkin crumble verrine

Ingredients

6 servings

• 1 red kuri squash
• 20 cl heavy cream
• 150 g wheat flour
• 100 g unsalted butter
• 50 g parmesan
• 1 bunch of chives
• 1 teaspoon Espelette pepper
• 1 pinch of salt
• 1 pinch of pepper

Steps

1. 1

   Peel and remove the seeds from the pumpkin by cutting it into quarters and using a spoon, then cut into pieces for faster cooking. Allow about 15 minutes before blending the mixture.

2. 2

   Preheat the oven to 210°C (410°F) and prepare your crumble: mix the flour, butter, and parmesan until a sandy dough forms. Place on a baking sheet and bake for 10 minutes. The dough should be slightly golden.

3. 3

   Retrieve the cooked pumpkin pieces and blend with the cream and Espelette pepper.

4. 4

   Pour this mixture into a saucepan and keep warm while adjusting the seasoning with salt and pepper. Add the chopped chives.

5. 5

   When serving, divide the pumpkin soup into 6 verrines and simply top each one with a little parmesan crumble, fresh from the oven and still hot.