When I came home last night, I really felt like having soup, but not like putting a lot of effort into cooking. I had a little pumpkin and some carrots left and made this quick and easy dish. If you don't like hazelnuts you can substitute them with pumpkin seeds or walnuts.
pumpkin soup
Ingredients:
1 small pumpkin such as kabocha squash, pumpkin, gold nugget squash or butternut squash, peeled, cored and diced
1 cup of carrots diced
1 small onion, diced
1 teaspoon of curry
1/2 bouillon cube or ready veggie stock
zest from 1/2 lemon
juice from 1/2 lemon
salt and pepper to taste
1 table spoon of olive oil
1 handful of hazelnuts
SERVES 2 PEOPLE
Preparation:
Saute oil, curry and onions for 5 minutes
Add squash and carrots, sauté for a couple of minutes
Add stock or water and bouillon, just barley covering the veggies
Cover and cook at a low boil for 10 minutes
Add lemon juice and zest a couple of minutes before the veggies are tender
Roast hazelnuts in a pan
Once veggies in soup are soft, remove from heat; puree with an immersion blender or in your blender
Serve with roasted hazelnuts on top.