Creamy pumpkin and langoustine soup

Ingredients

For 4 people

500 g of onions

1 kg of pumpkin

75 ml of dry white wine

1 l of vegetable stock

2 cloves

A pinch of nutmeg

2 sprigs of thyme

11 bay leaf

8 langoustines

A few toasted pumpkin seeds

35 ml of pumpkin seed oil

2 tablespoons of sunflower oil

Recipe

→ Peel and chop the onions and brown then in the pan with some sunflower oil. Peel the pumpkin and slice thinly. Add it to the onions. Cook for 10 minutes, mixing regularly.

→ Deglaze with the white wine. Add the vegetable stock and thyme, bay leaf and spices, then leave to simmer for 20 minutes. Remove the cloves and thyme, and mix well. Add the pumpkin seed oil, season to taste and keep warm until ready to serve.

→ Shell the langoustines. Season with salt and pepper, and pan-fry for 1 to 2 minutes.

→ Pour the soup into the bowls. Place 2 langoustines in each bowl, sprinkle with a few toasted pumpkin seeds and drizzle on a few drops of pumpkin seed oil.

Bon appetit!