Eléonore Grignon is a designer and the founder of Atelier Colza, a Brittany-based atelier and a trained chef. Her love of seasonal, honest food still shapes how she lives and creates. She shares a cozy recipe for winter nights: a Pumpkin & Orange Soup.

Ingredients:

1kg pumpkin
1 onion
2 oranges
1 tbsp cane sugar
1 knob semi-salted butter
Virgin olive oil
50cl water
Fresh herbs (coriander or parsley)
Seeds of choice (linseed, buckwheat, etc.)
Salt & pepper

Method:

Dice the onion, brown it in butter and olive oil. Add cubed pumpkin, orange juice, two pieces of peel, sugar, and cover with water.
Simmer for 20 minutes.
Roast your seeds in a pan over medium heat, stirring until golden.
When the pumpkin is tender, remove the orange peel and blend until smooth. Simmer for 5 more minutes.
Season with salt and pepper.
Serve with a drizzle of olive oil, roasted seeds, fleur de sel, and fresh herbs.

Pro Tips:

Pair with toasted sourdough and beurre de Baratte for indulgence.

For a twist, try sumac, hazelnut oil, or a spoonful of cream.