Procedure

Prepare the pumpkin cream:
Cut the pumpkin and potato into cubes.
In a saucepan, heat the extra virgin olive oil and brown the finely chopped shallot.
Add the pumpkin and potato, then cook for a few minutes, stirring.
Pour the hot vegetable broth until it covers the vegetables and cook over medium heat for about 20 minutes, until the pumpkin and potato are soft.
Blend everything with an immersion blender until you get a smooth and homogeneous cream. Season with salt and pepper.

Cooking the foie gras:
Heat a nonstick pan without adding fat. Foie gras is already high in fat, which will melt during cooking.
Dry the slices of foie gras well with kitchen paper, then season them with a pinch of salt and pepper.
Cook the slices for about 1 minute per side over medium-high heat, until golden brown. Remove the foie gras from the pan and place on paper towels to drain off any excess fat.

Assemble the dish:
Spread the hot pumpkin cream on the bottom of the plates.
Place a slice of foie gras on each plate.
Garnish with a few drops of 35 year old balsamic vinegar to add a sweet and sour note that will make your dish unique.
Serve immediately, accompanied with toasted bread or croutons if desired.

Suggestion

For a more elegant presentation, you can garnish with aromatic herbs such as thyme or fresh rosemary and add a sprinkling of freshly ground black pepper.