Pumpkin

Bursting with water and complex carbohydrates, pumpkin requires a drastic concentration of its aromatic juices. Forget simmering water, which washes it out. Dry roasting in the oven at 180°C allows for the massive evaporation of its vegetative water and triggers the transformation of its starches into pure sugars, developing powerful notes of caramelized chestnut. It is the essential base for dense veloutés or perfectly elastic gnocchi.