Pumpkin veloutè with prawns

Serve 6

In a frying pan, sweat the shallot and then add the diced potatoes. Sauté for a few minutes then add the vegetable broth, and cook for about 20 minutes. Blend until smooth with an immersion blender and add the pumpkin cream. Add in some chopped rosemary and  season with salt and pepper. Pour the veloutè into the plates and complete with the  prawns in the center, previously sautéed in a pan with extra virgin olive oil. Garnish with a sprig of rosemary and a drizzle of evoo.