Pumpkin soup with muffins | Reader's Digest Australia

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 500 g diced pumpkin, about 675 g unpeeled weight
• 1 potato, diced
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary
• 1 litre vegetable stock, preferably homemade light
• 150 ml low–fat milk
• ⅓ cup (90 g) fromage frais or yogurt
• salt
• pepper
• ⅔ cup (95 g) hazelnuts, roughly chopped and toasted
• 2⅓ cups (350 g) self–raising flour
• 2 teaspoons baking powder
• 85 g butter, melted
• 2 tablespoons chopped fresh rosemary
• 2 eggs, beaten
• 200 ml low–fat milk
• ⅓ cup (90 g) fromage frais or yogurta little paprika
• 4 sprigs of fresh rosemary