Pumpkin and Coconut Soup with Walnuts and Mushrooms

Serve 4 

In a pot, sauté the shallot with the butter and a tablespoon of oil. Add the pumpkin cream. coconut milk and a ladle of broth (quantity based on the desired consistency), let it simmer for few minutes. Meanwhile in a pan with a tablespoon of oil, the thyme and  the rosemary, sauté the mushrooms and season them with salt and pepper. Pour the soup into the plates, place the mushrooms  in the center,  finish with few drops of walnut sauce.