Pumpkin Soup



2 pumpkins
2 liters chicken stock
4 chopped onions
5 cloves minced garlic
Crème fraîche
Salt, pepper
Roasted hazel nuts
Olive oil


Heat stock and bring to a boil then put it aside. Peel the pumpkins, remove the seeds and cut into chunks. Chop the onions and the garlic. 
Heat 5 tbsp olive oil in a large cooking pot then add the bacon slices, the onions and the garlic. Add a little salt and pepper. Let it all cook until it has a nice yellow color and then add the big chunks of pumpkins. 
Pour the chicken/vegetable stock over it, and cover for 30 min. 
Once cooked, blend everything together and serve in bowls with a teaspoon of crème fraîche, add a drizzle of olive oil and some crushed roasted hazelnuts.

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