Roasted pumpkin soup with brown butter

A velvet soup, roasted first so it tastes of something, finished with hazelnut brown butter.

Ingredients

• 1 kg butternut or Muscat pumpkin
• 1 onion, 2 garlic cloves
• 800 ml vegetable stock
• 60 g butter, a handful of hazelnuts

Method

1. Roast the pumpkin in big pieces, 40 minutes at 200 °C.
2. Soften the onion and garlic, add the pumpkin and the stock, simmer 10 minutes.
3. Blend until smooth, season.
4. Brown the butter with the crushed hazelnuts and spoon it over each bowl.