Cream of pumpkin soup

with sweet pepper

min preparation time

MIN OF COOKING

1 pumpkin
1 onion
1 clove of garlic
1 litre vegetable stock (or chicken stock)
100 ml crème fraîche (or vegetable cream)
50 g chopped hazelnuts
1 tablespoon olive oil
Salt and pepper
Turmeric (1/2 teaspoon): for a golden colour and mild flavour.
Sweet pepper (1/2 teaspoon): a little spice to spice up the velouté without being too strong.

Wash the pumpkin well (you can keep the skin if it’s thin), cut it in half, remove the seeds and then cut into cubes.
Peel and chop the onion and garlic. Heat the olive oil in a large saucepan and fry the onion and garlic over a low heat until translucent.
Add the pumpkin cubes to the pan and fry for a few minutes to allow them to absorb the flavours.
Pour the vegetable (or chicken) stock into the pan, bring to the boil, then reduce the heat and simmer for about 20 minutes, until the pumpkin is tender.
While the soup is simmering, lightly roast the chopped hazelnuts in a frying pan without fat, until golden and fragrant.
When the pumpkin is cooked, remove from the heat and blend the soup with an immersion blender until smooth. If the consistency is too thick, you can add a little water or stock.
Stir in the crème fraîche to make the velouté even smoother.
Adjust the seasoning with salt, pepper and, if necessary, a pinch of sweet chilli and turmeric.
Pour the velouté into bowls or soup plates, sprinkle with chopped hazelnuts and add a drizzle of cream for decoration, if desired.