Velvety Pumpkin Soup

• 300 g homemade tasty pumpkin soup
• 250g duck foie gras
• Some chicken stock
• A dry alcohol (sherry type)
• 300g Sepia cleaned/grilled/diced
• 2 g Paprika powder
• Parsley leaves and red chicory
• 4 slices of brioche
• Beetroot (cooked)
• Beaufort cheese (or any other hard cheese)

1. 1. Make a tasty pumpkin soup (onions, carrots, pumpkin, chicken stock)
2. 2. Add the foie gras cut in cubes and blend until smooth, add some extra chicken stock to have the right texture
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
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
5. 5. Plating: poor some soup in a bowl and put some of the sepia/chicory/parsley mixture on top
6. 6. Serve the cheese brioche on the side

pumpkin soup, gras, chicken, alcohol, sepia cleaned, paprika powder, parsley, brioche, beaufort cheese

Taken from www.epicurious.com/recipes/food/views/velvety-pumpkin-soup-56389346 (may not work)