Cream of pumpkin soup with shellfish

Step 1

For the pumpkin cream:
- Sweat the onions in butter for 5 minutes.
- Add the pumpkin and diced squash. Sweat for 20 minutes over low heat.
- Add the zest of a quarter of an orange and orange juice.
- Cook 20 minutes over low heat.
- Add the chicken stock.
- Season and add the spices. Bake 20 minutes.
- Blend and pour through a conical strainer.

Step 2

For the shellfish mousse:
- Put in a saucepan the washed shells, white wine, chopped parsley, a pinch of algae and butter.
- Cook over high heat with a lid until the shells open. Remove from the heat to stop the cooking.
- Get the juices. Pour through a conical strainer and add the soaked gelatine sheets, lemon juice and cream. Adjust seasoning, adding a pinch of Espelette pepper. Put into a cream whipper and add two gas cartridges. Reserve in a water bath.
- Shell the shellfish and set aside for the pumpkin cream.

Step 3

Serving:
Place the shells in the bottom of soup plates. Pour the hot soup on the shellfish and add the mousse on the soup. Sprinkle with Espelette pepper.

Step 4