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
