Velvety Pumpkin Soup

Preparation

1. Step 1

   1. Make a tasty pumpkin soup (onions, carrots, pumpkin, chicken stock)

   Step 2

   2. Add the foie gras cut in cubes and blend until smooth, add some extra chicken stock to have the right texture

   Step 3

   3. Sprinkle some olive oil over the cleaned sepia and grill shortly on both sides in a pan, cut in cubes and marinate with some paprika powder, cut the chicory and the parsley leafs in julienne, and mix with the sepia, season with some white balsamico vinegar

   Step 4

   4. Cut the brioche in slices and into rounds with a cutting ring, toast in butter and cover with a slice a cooked beetroot (supermarket) and top with a slice of Beaufort cheese(or any other hard cheese: cheddar etc) and toast until the cheese slightly melts

   Step 5

   5. Plating: poor some soup in a bowl and put some of the sepia/chicory/parsley mixture on top

   Step 6

   6. Serve the cheese brioche on the side