Pumpkin Soup, Seasonal Mushrooms and Truffle

Toasted Linseeds

• 15 g golden linseeds
• 10 g rapeseed oil

Pumpkin Soup

• 500 g water
• 300 g pumpkin, peeled, diced (4 cm)
• 2 pinches coarse salt flakes
• 1 banana shallot, halved
• 20 g rapeseed oil
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 10 g garlic (approx. 2 cloves)
• 150 g liquid vegetable stock
• 3 g coarse salt flakes

Finalisation

• 120 g mixed fresh mushrooms
• 20 g rapeseed oil
• 20 g unsalted butter, diced
• 15 g sherry vinegar
• black truffle, fresh, for grating (optioneel)
  of cooked chestnuts, peeled, for grating (optioneel)