PUMPKIN SOUP 🧡 SUPER DELICATE and CREAMY!

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Clean the pumpkin and cut 2.2 lbs of flesh into cubes.

Slice the leeks into rounds.

Heat the oil in a large pot, add the leeks and sauté for a few minutes over medium-low heat, stirring to prevent them from burning. If necessary, add a ladle of hot broth.

Once the leeks are well sautéed, add the pumpkin and stir for a few minutes to flavor it, then cover with the hot broth. Cook the pumpkin, stirring often, for about 25-30 minutes.

When the pumpkin is very soft and almost disintegrated, adjust the seasoning with salt and pepper, then flavor with nutmeg. Add almost all the cream, keeping a little aside for the final decoration.

Blend with an immersion blender until smooth and velvety. Roughly chop the hazelnuts with a knife.

Pour the hazelnuts into a pan along with the rosemary and a drizzle of oil and toast for a few minutes.

Garnish the dishes with the cream set aside, stir lightly and complete with the toasted hazelnuts and a few sprigs of rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens