Pumpkin Soup with Hazelnuts


& L'Aglandau

  • 500g / 1lb 2oz pumpkin
  • 1 leek, chopped
  • Salt
  • 2 carrots, peeled and sliced
  • 2 garlic cloves
  • 1 onion, chopped
  • 30g / 1oz hazelnuts, toasted and crushed
Peel the pumpkin and cut into large cubes.

Brown the onions with L’Aglandau olive oil.

Add the garlic, carrots, leek and pumpkin.

Pour in water to cover the vegetables, then cook for 20 minutes.

Add salt and blitz. Serve hot with a little L’Aglandau Olive Oil and some crushed hazelnuts.