Pumpkin and hazelnut soup


Difficulty

Low

Preparation time

20 min

Cooking time

40 min

Portions

4


INGREDIENTI

  • 1kg of pumpkin”
  • 1 glass od hazelnut milk sugar free
  • some vegetable stock
  • 1-2 tablespoons of Damiano roasted hazelnut paste
  • ½ shallot
  • few sage leaves
  • 2-3 table spoons of extra virgin olive oil
  • salt

 

DIRECTIONS

Clean the pumpkin and cut it into cubes.

Clean the shallot and slice it finely, put it into a saucepan with olive oil and let it sweat.

Then, add the pumpkin, let it cook for a while and then add the vegetable stock and cook until the pumpkin becomes soft enough to be pressed with the fork.

At the end, add the hazelnut milk and cook for few other minutes.

Blend the soup, add some more stock if needed and add the roasted hazelnut paste. Mix all ingredients well.

Pumpkin soup can be served with bread crumbles or crackers. If you like, you can add the granulated roasted hazelnuts as decoration.

This recipe
was made with:

Our recipes



This site uses technical cookies and third party profiling. To learn more or opt out, read the complete cookie policy statement. By continuing to use this site, we assume you are happy with it. More info

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.

Chiudi