Potage au potiron et châtaignes au cookeo

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Potage au potiron et châtaignes au cookeo. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Potage au potiron et châtaignes au cookeo is one of the most popular of recent trending foods in the world. It's enjoyed by millions daily. It's simple, it is fast, it tastes yummy. Potage au potiron et châtaignes au cookeo is something that I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Potage au potiron et châtaignes au cookeo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potage au potiron et châtaignes au cookeo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potage au potiron et châtaignes au cookeo is 5pers. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Potage au potiron et châtaignes au cookeo using 8 ingredients and 4 steps. Here is how you can achieve it.

#cueillette

Ingredients and spices that need to be Take to make Potage au potiron et châtaignes au cookeo:

1. 1,200 kg potiron épluché et coupé en petits morceaux
2. 250 gr châtaignes (en bocal de 400 gr env), réserver le reste
3. 1 pdt moyenne coupé en 4
4. 1 oignon rouge moyen coupé en 4
5. 20 gr racine gingembre épluché et haché
6. 80 cl eau avec 1 cube pot au feu
7. 2 cas de crème fraîche légère
8. Sel poivre

Steps to make to make Potage au potiron et châtaignes au cookeo

1. Mettre le tout, (sauf la crème et le reste de châtaignes) dans la cuve du cookeo.
2. Sur cuisson manuel, cuire sous pression 12 mn.
3. Et mixer le tout avec le plongeur, et ajouter la crème fraîche.
4. Servir en parsement avec le reste de châtaignes que vous aurez fait préalablement revenir dans un peu de beurre avec un petit peu de sucre.

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