Cream of Pumpkin Soup with Coconut Milk and Hazelnut Chips

Ingredients

• 1 medium -sized pumpkin (about 800 g), deseeded and cut into pieces
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tablespoon olive oil
• 50 g hazelnuts, crushed and roasted
• Salt and pepper to taste
• 1 pinch nutmeg (optional)