It's the star of the cold seasons! Albert Ménès invites you to cook pumpkin the Ayurvedic way, with a panoply of good spices and a few chestnuts cooked in their natural state to bring out the unique flavour of pumpkin ...

Ingredients for 6 people

• 1 pumpkin
• 12 chestnuts cooked au naturel, crushed
• 1 onion
• 1 tbsp grated fresh ginger
• 1/2 tin coconut milk
• 6 tbsp. olive oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek
• 1 tsp whole cumin
• 1 tsp. salt
• 1 tsp. turmeric
• Pepper
• Lemon

Preparation

Wash the pumpkin and cut into pieces.

Sauté in hot olive oil with the mustard seeds, fenugreek and cumin. When the seeds are simmering, add the onion and sauté, then add the grated ginger. Stir and cook for 3 minutes.

Add the pumpkin, salt, turmeric, pepper and stir.

Pour in about 1/2 litre of boiling water. Cook over a low heat for twenty minutes, add the coconut milk and a few drops of lemon, remove from the heat and blend. The consistency should be that of a thick velouté.

Garnish with the chestnuts.