About This Recipe
A gentle, woody immersion where the creaminess of roasted pumpkin with hints of chestnut meets the herbaceous freshness of thyme-infused oil, all enhanced by the crunch of roasted hazelnuts and the warmth of a hint of nutmeg.
Ingredients
At Oliviers&Co
La Classique olive oil
Pressed olive & Fresh thyme
Espelette pepper
At the market
1 organic pumpkin
1 leek
15 cl liquid cream
1 l chicken or vegetable stock
Crush hazelnuts
Nutmeg
Directions
Preheat the oven to 350°F. Cut the washed pumpkin in half, remove the seeds without peeling it, then cut into thick slices.
Cut the leek into chunks and place everything on a baking sheet lined with parchment paper.
Drizzle with olive oil, season with salt and pepper, and sprinkle with a pinch of Espelette pepper.
Bake for 45 minutes until the vegetables are tender and slightly caramelized, then set aside 4 slices of pumpkin for decoration.
Pour the roasted vegetables into a saucepan, add the broth, and simmer for 10 minutes over low heat.
Stir in the cream and a pinch of nutmeg, then blend until smooth and creamy.
Adjust the seasoning if necessary.
Divide the soup between 4 bowls, place a slice of roasted pumpkin on top of each one, drizzle with olive oil and thyme, sprinkle with roasted hazelnuts, and serve immediately.