We’ve (Finally) Found the Best Pumpkin Nut Soup Recipe

We’ve (Finally) Found the Best Pumpkin Nut Soup Recipe

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.

Leave a Comment

Your email address will not be published.