Ingredients
| 1 kg | Pumpkin (diced) |
| 120g | Butter 9unsalted) |
| 60 ml | Chicken/vegetable stock |
| 300 ml | Single cream |
| 40g | Marzipan |
| 140g | Flaked almonds (toasted) |
| 50 ml | Truffle oil |
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Method
1. Lightly sauté the pumpkin in the butter until golden.
2. Pour on the stock & braise the pumpkin until it starts to disintegrate.
3. Remove from the heat & adjust the seasoning & whisk in the marzipan to taste.
4. Add the cream & lightly liquidize until smooth.
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