Pumpkin Velouté with shrimp

Technical stages for Pumpkin Velouté with shrimp :

• Peel the pumpkin. Remove the seeds and fiber. Dice the flesh.
• Peel the carrots and slice them. Wash and mince the leeks. Thinly chop the cauliflower and the onions (reserve the onions). Sweat them in a stewpan then add the diced pumpkin and all the vegetables. Melt for a few minutes.
• Add gradually about 1.5 l water and add the bay leaves. Add salt and pepper and cook covered for 20 minutes.
• Meanwhile, fry the shrimps in a frying pan with crushed garlic, chopped onion, cognac and aged rum for 5 to 10 minutes.
• Reserve some whole shrimp and mix the rest.
• Remove the bay leaves and pass the contents of the stewpan through a vegetable mill.
• Add the mixed shrimp and decorate with some whole shrimp.
• Serve very hot.