Pumpkin Cream with Black Truffle

Pumpkin. This pretty little deep orange squash with a nice little chestnut taste. This vegetable has recently regained (or perhaps only found?) its letters of nobility. It has taken its place all autumn on our plates, but also on festive tables. Roast or in a soufflé to accompany poultry or game. As a velouté with a hazelnut foam, crispy bacon crisps or a touch of foie gras. Here combined with truffles in a creamy spread, it even takes part in an aperitif!

On toast, in verrines with a parmesan crumble, in savory mini flans, tarts, pasta, with meats...


  • Pumpkins 85% (EU origin), sunflower oil, aroma, black truffles 1.1% (Tuber melanosporum), salt, garlic, acidifier: lactic acid, spices.
  • Energy: 527 kJ / 128 kcal; Fat: 12 g, of which fatty acids: 1.4 g; Carbohydrates: 3.1 g, of which sugars: 2.9 g; Protein: 0.7g; Salt: 1.1g
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natural ingredients


Hérault (France)

#let's savor together