Hazelnut Pumpkin Soup
Hazelnuts, sage and cranberry make this rich pumpkin soup a perfect winter appetizer.
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Cooking tools:
- Blender
- Saucepan
- Roasting pan
- Chef's knife
- Cutting board
- Spoon
- Fork
- Oven
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup pumpkin purée
- 11/2-2 cups low-sodium vegetable stock
- 1/2 teaspoon dried sage
- 1 tablespoon dried cranberries (plus extra for garnish)
- 1 tablespoon hazelnuts (plus extra for garnish)
- 1/4 teaspoon coarse salt (e.g. kosher salt)
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