Recipe: Pumpkin cream in the Lot style

1 slice your small mushrooms lengthwise, then melt the duck fat in a pan, add your mushroom slices, mark them, salt and pepper them, then drain them.

2 Pour this fat into a saucepan + 0.4 oz (10g) of the fat then sweat your pumpkin cut into large cubes, salt and pepper for 5 minutes then moisten with either your milk or poultry stock, salt (lightly), cook for 20 minutes while making sure it doesn't stick to the bottom, then add the cream, test the seasoning and blend thoroughly.

3 If you have blended it for a long time you are not obliged to strain it.

4 To serve this magnificent soup arrange your mushroom slices around each bowl, distribute the small duck lardons in your 4 plates then pour your boiling cream.