We are officially in the pumpkin period, and the best way to embrace the Halloween season is to add as much pumpkin as you can on a daily basis!

Get you daily dose of pumpkin and impress your partner, family, and friends with this excellent and easy-to-make pumpkin cream, spiced as needed!

It's so simple and delicious that you will want to make it every day!

Ingredients (for 4 servings):

For the soup

500g sweet pumpkin

40g butter

60g leek, cut into chunks

80g golden apples, cut into chunks

white wine

1.2ml chicken broth

1 bay leaf

Salt

Pepper

For the cream

100ml heavy cream 20%

Salt

Pepper

For the pepper oil

10g hot pepper, finely chopped

Or clove of garlic, finely chopped

3g coarse salt

40ml olive oil

40g bread, toast, or croutons

40ml whipped cream

40g apple, cut into cubes

Preparation

For the soup

Peel a squash, grate it and chop it into small pieces. Saute in a saucepan with the butter, leeks, and apples until they take on a beautiful blonde color. Add the pumpkin, saute for another minute, quench with white wine, top with chicken broth, and let the soup boil for 10 minutes. Then add the bay leaf, season slightly, and continue cooking for about 20 minutes.

For the cream

Once the soup ingredients are boiled, remove the bay leaf and mash the soup with a blender. Carefully pass it through the colander and press it very well with a spoon. Turn up the heat, add the cream and season.

For the pepper oil

Grate the pepper and garlic with a little coarse salt in a bowl. Leave the mixture for about 10 minutes and add the olive oil. Leave the olive oil for about 1 hour and then transfer to a pan, passing the mixture through a sieve.

For the presentation

Serve in a soup bowl or glass, accompanied by toasted bread or croutons, spicy oil, whipped cream, and apple.