Hazelnut pumpkin soup

Name: Hazelnut pumpkin soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Butternut Pumpkin; 1 Onion; 100 g Leeks (leek); 1 l Vegetable broth; 4-5 Stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Hazelnut kernels; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Fresh cream

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Butternut Pumpkin
1 Onion
100 g Leeks (leek)
1 l Vegetable broth
4-5 Stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Hazelnut kernels
7-10 Tbsp grated nutmeg
4 TABLESPOONS Fresh cream

Directions

1
Peel the pumpkin and remove the seeds. Cut the flesh into pieces. Peel and chop onion. Clean, wash and chop the leek. Put vegetables and broth in a pot. Wash marjoram, shake dry and, except for a few leaves for garnishing, add to the vegetables.
2
Season with salt and pepper. Cover and simmer for about 25 minutes at medium heat.
3
In the meantime, roast the nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Finely puree the soup with the cutting stick. Season to taste with salt and pepper and nutmeg. Stir 2 tablespoons of crème fraîche into the soup and arrange in bowls.
4
Garnish with remaining crème fraîche, marjoram and nuts.