Cream of pumpkin soup with bacon and hazelnuts
Preparation time: 10 min
Cooking time: 25 min
- 1 lb 5 oz pumpkin flesh, diced
- 1 chopped onion
- 2 cups poultry stock
- 2 tbsp sour cream
- 7 oz hazelnuts
- 2 oz. diced thick-cut bacon
- Salt & pepper
Heat the saucepan on medium and brown the bacon for 5 minutes, then set aside.
Using the same saucepan, brown the onions for 2 minutes, then add diced pumpkin.
Pour in the poultry stock and cook for 20 minutes.
Blend the soup, then add sour cream and seasoning.
Serve the soup with the bacon and crushed hazelnuts.