1. Cut the pumpkin into cubes of around 1.5 cm per side and blanch for 3-4 minutes in a water and vinegar solution (20 ml of vinegar for around 3 litres of water).
2. Leave to cool and coat the pumpkin cubes lightly in the chestnut flour.
3. Dissolve 10 g of Porcini Mushroom Granular Seasoning in 1 l of boiling water.
4. Sauté the pumpkin in a frying pan with clarified butter and, once golden, deglaze with the sherry.
5. Incorporate the mushrooms and add salt and pepper.
6. Leave to simmer for around eight minutes, adding the hot broth from time to time.