Pumpkin Soup with Hazelnuts – a hearty start
Put the pumpkin in the oven at 200°C for 20 min on a tray with baking paper.
Chop the shallots and put them in the pot.
Shell the hazelnuts, crush the kernels and put them on a little plate.
With a little bit of heated oil in a pot, fry the shallots until golden brown.
Once the shallots are ready add 200ml of water with one cube of vegetable stock.
Once the pumpkin is looking slightly burned take it out of the oven.
Cut it in half, scrap out the seeds and thrown them away.
With a spoon, scrap the flesh of the pumpkin and put it in the pot with the vegetable stock and the shallots. Add a pinch of curcuma. Let it cook for 10 minutes.
Turn the heat off and use a hand blender directly in the pot to obtain a creamy soup.
In a small pan roast the crushed hazelnut kernels for 1 min (in a little bit of butter if you prefer).
Serve the soup in a bowl.
Add 3 tablespoons of fresh cream in the center of the bowl.
Sprinkle the soup with the roasted hazelnuts.
Add salt and pepper.
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