Cream of pumpkin soup with bacon and hazelnuts
- 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
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.