Pumpkin Soup with Truffle Mustard Cream

Soup

200g pumpkin
60g sweet potato
30g onion
30g carrot
10g garlic
600ml chicken stock
Thyme/ Bay leaf/ Pepper corn
Truffle Mustard
Truffle Salt
 

Truffle Mustard Cream

50ml cream
5g truffle mustard
20g sour cream
5ml lemon juice
10 g chopped parsley.

 1.    peel and dice all vegetables, put in a large pot and cover with stock, add seasoning, bay, thyme, pepper, and bring to the boil,
2.    reduce heat and simmer for 30 minutes.
3.    remove bay leaves and purée contents. If you prefer a smooth soup pass through a fine sieve
4.    return to the heat and season with truffle salt and pepper.
5.    garnish with the truffle mustard cream

Truffle Mustard Cream.
50ml cream
5g truffle mustard
20g sour cream
5ml lemon juice
10 g chopped parsley.

Shake together vigorously until smooth and slightly thick.