Lucky Pumpkin Soup. #MimiThorisson.

It’s freezing.
It’s time for pumpkin soup.
This lovely recipe is adulterated from Mimi Thorissson .
Mimi writes that her Chinese grandfather says pumpkins have the power to transmit your ancestor‘s luck.
(That’s the soup in the top right of the picture and the accessories in plate).
So you better get cooking!

You need for 4 fashionista and 25 models:

1 pumpkin (potiron – smaller type) – peeled, deseeded and chopped into chunks
1 small onion (chopped)
150 g chestnuts (peeled) (You can buy chestnut puree in a can but it is sweet)
700 ml chicken stock
30 g butter
1/2 tsp ground nutmeg
Crème fraîche (for serving)
Salt and pepper for seasoning
8-10 thin slices of pancetta
A bunch of parsley (finely chopped)

•    Pull on Balenciaga puffa jacket and Chanel snow boots.
•    Pour a big wine.
•    Peel, deseed and chop pumpkin into chunks the size of a Gucci buckle.
•    Chop onion.
•    Open can of chestnuts.
•    In a large pot, heat the butter on a medium heat and fry the onions until soft and slightly golden, about 4-5 minutes.
•    Add the coarsely sliced pumpkin and give it a good stir. Lower the heat and add the chicken stock and chestnuts. Stir.
•    Add salt, pepper and nutmeg.
•    Cover and cook on a low heat for 20 minutes, or until the pumpkin is as soft and tender as a Bottega clutch.
•    Puree the soup in batches using a food processor or blender.
•    Return to pot, cover and cook for 10 more minutes on a very low heat.
•    Stir occasionally. If the soup is too thick ( as your waist will be after lockdown), you can add milk until you get the desired consistency.
•    In a frying pan, fry pancetta until golden as an Hermes bag.
•    Drain and set aside.
•    Drain your wine glass and set aside.
•    Chop parsley and pancetta to a fine crumble. Set aside.
•    Mimi says “Instead of garnishing the soup from the top, I like to start from the bottom – I enjoy fetching the treasures with my spoon. Place a spoon of crème fraîche in each bowl, sprinkle a generous amount of parsley and pancetta ‘crumble’.
•    Pour soup into bowls and serve.
•    Voila !