Cream of Pumpkin Soup with Coconut Milk and Hazelnut Chips
This pumpkin velouté with coconut milk is a real comfort food in a bowl! Creamy and delicately scented, it combines perfectly with the crunch of hazelnut slivers. A quick, gourmet recipe, perfect...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cuizette.com.
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)
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