Recipe Potimarron velvety

1. Peel and cut the pumpkin. Mince the onion and sweat in a saucepan with the butter and crushed garlic. Then add the pumpkin. Brown the whole for about 4 min. Moisten with milk and chicken broth and bring to a boil for about 35 min. At the end of cooking, control the texture of the pumpkin using the tip of a knife.
2. Remove the pumpkin and reserve the broth. Mix the pumpkin pumpkin (you can pass it to Chinese to make it smoother and homogeneous). Then adjust the texture to your taste by adding the broth. Rectify the seasoning.
3. Fill the jars Le Parfait Super 1L (approximately 2 jars) velvety up to 2 cm from the edge. Close and immediately proceed to the heat treatment for 1:30 to 100 ° C.

When serving: reheat over low heat in a saucepan. Add a little thick cream to the plate and sprinkle with powdered hazelnuts.