Pumpkin soup with roasted hazelnuts: autumn comfort
Introduction
Fall is here and with it, seasonal vegetables are at their best. This pumpkin soup, garnished with roasted hazelnuts, is not only comforting, but also rich in flavor. Perfect for a warming starter or a light dish, it will delight your taste buds this season. Colorful and creamy, it is disarmingly simple.
Ingredients
- 800 g pumpkin, peeled and cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 l vegetable stock
- 100 ml of fresh cream
- 100 g hazelnuts, toasted
- 2 tbsp olive oil
- Salt and pepper to taste
- A few sprigs of chives for garnish
Instructions
- Pumpkin Preparation : In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Cooking the pumpkin : Add the pumpkin cubes and vegetable stock. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender.
- Blending : Remove the pan from the heat, add the crème fraîche, then blend the soup until smooth. If necessary, adjust the consistency with a little broth.
- Seasoning : Salt and pepper to taste.
- To serve : Divide soup among bowls, garnish with chopped toasted hazelnuts and chives.
Trick
For an even richer flavor, you can toast the hazelnuts in the oven for a few minutes before adding them to the soup.
Enjoy this comforting soup during your fall meals!