A velvety Pumpkin & Walnut soup, where the slight bitterness of walnuts to temper the natural sweetness of the pumpkin; a great light meal and easy to transport in a pretty jar for a healthy working lunch, too.
Begin by toasting the walnuts in a large saucepan over a high heat; keep tossing them about and take care that they don’t burn. Set aside to cool then roughly chop.
Add the oil to the pan and sweat the onion and garlic over a medium-low heat until they have softened but not coloured; add the pumpkin, walnuts and stock. Bring to a boil, cover the pan and reduce the heat to a gentle simmer for about 15 minutes after which the vegetables will be cooked and soft.
Allow to cool before adding the crème fraiche. Process to smooth with either a hand blender or liquidizer then check seasoning before reheating to piping hot to serve.