Pumpkin and hazelnut soup
- 1kg of pumpkin”
- 1 glass od hazelnut milk sugar free
- some vegetable stock
- 1-2 tablespoons of Damiano roasted hazelnut paste
- ½ shallot
- few sage leaves
- 2-3 table spoons of extra virgin olive oil
Clean the pumpkin and cut it into cubes.
Clean the shallot and slice it finely, put it into a saucepan with olive oil and let it sweat.
Then, add the pumpkin, let it cook for a while and then add the vegetable stock and cook until the pumpkin becomes soft enough to be pressed with the fork.
At the end, add the hazelnut milk and cook for few other minutes.
Blend the soup, add some more stock if needed and add the roasted hazelnut paste. Mix all ingredients well.
Pumpkin soup can be served with bread crumbles or crackers. If you like, you can add the granulated roasted hazelnuts as decoration.