Cream of pumpkin & brown butter

Peel the pumpkin, deseed, cut into small cubes and vacuum seal. Cook sous vide at 85 degrees until you can crush the pumpkin with your fingers.

Meanwhile, cut the butter into pieces, place in a saucepan and heat over medium heat. Stir continuously until it turns golden brown and starts to smell nutty. Sieve to filter brown components.

Place the pumpkin in the blender and blend smooth while slowly adding the beurre noisette. Add some xanthan, blend for another minute and season with salt and pepper. Place in a piping bottle to reheat later