2 liters chicken stock
4 chopped onions
5 cloves minced garlic
Roasted hazel nuts
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.