Pumpkin soup with porcini mushrooms and beechnut oil

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 2 onions, red
• 2 garlic cloves
• 75 g leek
• 2 carrots
• ½ lime(s), juice
• 30 ml maple syrup
• 1 tsp thyme
• 1 tsp oregano
• 1 pinch(s) nutmeg, freshly grated
• 2 tsp sweet paprika powder
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp black pepper
• 1 liter vegetable stock
• 4 porcini mushrooms
• 1 tbsp sunflower oil
• 1 tbsp butter
• Parsley, coarsely chopped
• 60 ml oil (beechnut oil), roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 200°C fan/convection oven. Peel the carrots, onions, leeks, and garlic. Deseed the pumpkin. Chop all ingredients. Place all vegetables on a baking sheet lined with baking paper, mix well, and roast in the oven for 35 minutes. Just before the vegetables are cooked, bring the vegetable stock to a boil. Remove the vegetables from the oven. Set aside 8 tablespoons of the roasted vegetables and add the rest to a blender with the vegetable stock and blend until smooth. Season to taste with lime juice, maple syrup, and the spices. Cut the porcini mushrooms into strips, fry in sunflower oil, season with salt and pepper, and finally add 1 tablespoon of butter and roughly chopped parsley. Add 2 tablespoons of the roasted vegetables to each plate of soup and garnish with the porcini mushrooms and a drizzle of roasted beechnut oil.