Fita Azul Celebration medium-dry
Pumpkin and nutmeg soup with pecan nuts
Cut the pumpkin in half, remove the seeds with a spoon and add a drizzle of olive oil and the salt and pepper. Put the pumpkin in the oven to roast.
While the pumpkin is cooking, prepare the vegetables and boil them in 2 litres of water.
When the pumpkin looks roasted (sightly golden with browning at the edges and beginning to soften), take it out of the oven. Use a spoon to remove the pulp, leaving only the skin. Add the pulp to the vegetables and also the butter and cream. Add nutmeg to taste. Check the seasoning and, if necessary, add water to get the consistency you prefer.
Break the pecans into pieces and add to the soup when serving.
2 kg pumpkin or butternut squash
100 g butter
50 ml cream
1 stick of celery
2 cloves of garlic