The secret behind our new favorite soup? Well roasted pecans and shallots.
- 1 large organic nutmeg pumpkin
- 2 large shallots
- 1 large handful of pecans
- 1 liter vegetable broth
- Salt/pepper/olive oil
Wash the pumpkin, clean and cut into large pieces. Clean the shallots. Arrange everything on a baking sheet, add the pecans and season generously with salt and pepper and drizzle well with olive oil. Bake for 35 minutes in a preheated oven at 180°C.
Place all the pieces in a saucepan, add some hot broth and stir, adding more broth, stirring until you get the consistency that suits you best. Serve hot.