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Roasted pumpkin soup with honey toasted walnuts sprinkled with sea salt

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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Servings 4 people

Ingredients
  

Pumpkin soup

  • 1 kilogram (2.2 Ib) edible pumpkin, seeded and cut into slices
  • 1 onion, in wedges
  • 4 cloves garlic
  • 3 potatoes, in quarters
  • 1 fresh red chili
  • 2 tablespoons olive oil
  • 1.5 liter (6 1/3 cups) vegetable broth
  • 2 tablespoon lemon juice
  • 1.5 deciliter (5/8 cup) heavy cream
  • 1 teaspoon freshly ground nutmeg
  • Salt
  • Freshly ground pepper

Walnut topping

  • 100 grams (3.5 oz) walnuts kernels
  • 1.5 tablespoons honey
  • Sea salt

Instructions

Roast the vegetables

  • Preheat the oven to 225 degrees Celcius (430 degrees Fahrenheit).
  • Place the pumpkin slices, onion wedges, cloves of garlic, potatoes in quarters, and the whole fresh red chili on a baking tray covered with parchment paper.
  • Brush the vegetables with olive oil and roast them in the oven for about 40 minutes until tender.
  • Meanwhile, make the walnut topping.

Walnut topping

  • Toast the walnuts on a medium-hot, dry pan for 5 minutes. Add honey and toast for another 1-2 minutes until golden.
  • Place the toasted walnuts on parchment paper and sprinkle with sea salt. Let cool down.

Pumpkin soup

  • Take out the roasted vegetables and let them cool until you can touch them without burning yourself.
  • Cut off the skin of the pumpkin and cut all vegetables in smaller pieces. Take away the seeds from the chili if you do not like the soup too spicy.
  • Heat up 1 tablespoon of olive oil in a large cooks pot and add all the roasted vegetables, lemon juice, and vegetable broth.
  • Let simmer for 10 minutes.
  • Blend the soup till smooth consistency.
  • Add heavy cream and season with nutmeg, salt, and pepper.

Serve the dish

  • Cut the toasted walnuts into smaller pieces and serve as topping on the pumpkin soup.
Keyword autumn, pumpkin, soup, walnuts