Velouté de potimarron à la chantilly de chèvre frais
Cream of pumpkin soup with whipped fresh goat’s cheese

‘Tasting the Château Grand Chêne inspired me to come up with a dish based on the real star of Autumn, the pumpkin. A cream of pumpkin soup with whipped fresh goat’s cheese. We look forward to hearing your thoughts!’

Cream of pumpkin soup

  • Fry the onion and pumpkin in olive oil
  • Boil the pumpkin in chicken stock
  • When the pumpkin is soft, run off the stock and keep to one side
  • Blend the pumpkin and add back some of the stock if necessary (you can also add cream if desired)

Whipped fresh goat’s cheese

  • Pour the double cream into a very cold bowl and whisk until firm
  • Mash the goat’s cheese with the salt and pepper, mix into the whipped cream and set aside in the fridge.

Serving

  • Pour the soup into pretty bowls, add a spoonful of the whipped goat’s cheese mixture on top and enjoy served with a glass of Château Grand Chêne Red!
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