Smooth pumpkin soup with hazelnuts
Pumpkin and potatoes blended with cream, garnished with hazelnuts.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 200 g potatoes
- 800 g pumpkin
- 100 ml pouring cream
- 600 ml vegetable stock
- 40 g shelled hazelnuts
Preparation
Peel the pumpkin, remove the seeds and cut the flesh into cubes. Peel the potatoes and cut them into small dice.
200 g potatoes800 g pumpkin- knife
- vegetable peeler
Put the vegetables in a saucepan with the stock. Bring to a simmer, then cover and cook for 25 minutes, until tender.
600 ml vegetable stock- saucepan
While the soup is cooking, chop the hazelnuts and toast them in a dry frying pan for 3 minutes, until golden.
40 g shelled hazelnuts- knife
- frying pan
Blend the soup with the cream, then garnish with the hazelnuts.
100 ml pouring cream- blender
Allergens
- Celery
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration