PUMPKIN VELOUTÉ

Peel and dice the Butternut squash into cubes to make the
velouté.
Peel an onion and slice half of this onion. In a saucepan, fry the
sliced onion in a little bit of olive oil.
Peel the pears and cook them in a saucepan full of water with
the sugar. Add some Belle de Brillet® pear liqueur.
Once the white onion has fried and sweated, add the Butternut
squash and make the Butternut squash sweat.
Peel the potaotes and put them in the velouté. Add the
chestnuts and salt. Cover with coconut milk and add a little
water. Cover and cook for 35 minutes.
Peel the prawns. Peel two cloves of garlic and marinate the
prawns with garlic and some Belle de Brillet® pear liqueur.
Take the pears out of the cooking syrup, keep this syrup to
rectify the Butternut velouté.
Finely slice endives and drop them in a little bit of half-salt
butter in a pan.
Cut the cooked pear, remove the inside and cut it into little
brunoise. Once the endives have sweated well without
coloring, add brunoise and a few spoonfulls of syrup.
When the Butternut velouté is cooked, blend with an immersion
blender. Rectify the creaminess with the pear cooking syrup to
obtain a very smooth velouté consistency. Add a little bit of
Fleur de sel and Belle de Brillet® pear liqueur.
Fry the prawns with a little olive oil in a very hot pan, on both
sides, then deglaze with the marinade.
In a soup plate, arrange the endives compote in the center, then
make a crown of prawns on the compote. Mix the velouté one
last time and arrange it all around the crown of prawns.
Decorate with small leaves of parsley.