Pumpkin Soup with Roasted Pecans

Ingredients

• 800 g pumpkin (or butternut squash)
• 100 g pecans
• 1 whole onion
• 2 cloves garlic
• 500 ml vegetable broth
• 100 ml heavy cream
• 3 tablespoon olive oil
• 1 pinch salt
• 1 pinch pepper
• 0.5 teaspoon nutmeg

Method

1. 1

   Preheat the oven to 180°C. Spread the pecans on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 10-12 minutes until golden brown and fragrant. Set aside and let cool.

2. 2

   Peel the pumpkin, remove the seeds, and cut the flesh into roughly 3 cm cubes. Finely chop the onion and mince the garlic.

3. 3

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the onion and garlic for 2-3 minutes until softened and fragrant.

4. 4

   Add the pumpkin cubes and stir well. Pour in the vegetable broth and bring to a boil. Simmer gently for 15-18 minutes until the pumpkin is completely tender.

5. 5

   Blend the soup with an immersion blender until smooth and creamy. Stir in the heavy cream and warm through gently without boiling.

6. 6

   Season to taste with salt, pepper, and nutmeg. Divide the soup among four bowls and generously top with the roasted pecans.

7. 7

   Serve immediately while hot. Optional: finish with a sprinkle of extra nutmeg or a pinch of Himalayan salt.