Pumpkin Soup with Hazelnut Crumble
Serves 2
A warm and comforting pumpkin soup topped with a crunchy hazelnut crumble.
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272 calories
33 g
16 g
15 g
6 g
5 g
288 g
91 g
10 g
0 g
8 g
Nutrition Facts
Serving Size
288g
Servings
2
Amount Per Serving
Calories 272
Calories from Fat 125
% Daily Value *
Total Fat 15g
22%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 16mg
5%
Sodium 91mg
4%
Total Carbohydrates 33g
11%
Dietary Fiber 8g
32%
Sugars 10g
Protein 6g
Vitamin A
549%
Vitamin C
23%
Calcium
8%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350 g pumpkin
  2. 25 g flour
  3. 25 g hazelnuts
  4. 15 g unsalted butter
  5. Vegetable broth to taste
  6. Extra virgin olive oil for frying
  7. Onion, to taste
  8. Salt, to taste
beta
calories
272
fat
15g
protein
6g
carbs
33g
more
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1- Begin by preparing the pumpkin soup: In a pan fry the finely chopped onion in extra virgin olive oil. When browned, add the pumpkin (cut into pieces) and let it simmer.
vellutata di zucca con crumble di nocciole

vellutata di zucca con crumble di nocciole

2- Pour vegetable broth over the pumpkin and add salt as desired. Cook over low heat with the lid until the pumpkin is fully soft and begins to come apart.
vellutata di zucca con crumble di nocciole

vellutata di zucca con crumble di nocciole

3- Next, prepare the crumble: In a bowl place the flour, the chopped hazelnuts, salt and pepper, and the cold butter (cut into cubes). Stir with your fingers to obtain a grainy mixture and refrigerate for 15 minutes.

4- Take out the mixture and crumble it on a baking sheet. Bake at 350 ° F without fan. Remove from the oven and let cool.
vellutata di zucca con crumble di nocciole

vellutata di zucca con crumble di nocciole

5- Puree the pumpkin with an immersion blender (or hand blender or mixer), and serve the soup hot with a drizzle of extra virgin olive oil and a sprinkling of hazelnut crumble.
vellutata di zucca con crumble di nocciole

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