Creamy Pumpkin and Hazelnut Soup
Ingredients:
- CastelineS L’Aglandau Olive Oil
- CastelineS Noir d’Olive AOC Provence Olive Oil
- 500g pumpkin
- 1 finely chopped leek
- Salt
- 2 peeled and sliced carrots
- 2 cloves of garlic
- 1 finely chopped onion
- 30g toasted and crushed hazelnuts
Peel the pumpkin and cut it into large cubes.
Sauté the onions with L’Aglandau olive oil.
Add the garlic, carrots, leek, and pumpkin.
Pour in water until the vegetables are covered and cook for 20 minutes.
Season with salt and blend everything. Serve hot with a drizzle of L’Aglandau oil and some crushed hazelnuts.