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Cream of pumpkin soup with bacon and hazelnuts
Preparation10 minutes
Cooking25 minutes
People4

Cream of pumpkin soup with bacon and hazelnuts

Ingredients

  • 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

Recipe

1 Heat the saucepan on medium and brown the bacon for 5 minutes, then set aside.

2 Using the same saucepan, brown the onions for 2 minutes, then add diced pumpkin.

3 Pour in the poultry stock and cook for 20 minutes.

4 Blend the soup, then add sour cream and seasoning.

5 Serve the soup with the bacon and crushed hazelnuts.

Cristel products used for the recipe

Saucepan with Lid - Cristel USA
Saucepan with Lid
Mutine Removable handle
$119.99
07/07/2020 10:29:49