Pumpkin Soup with Hazelnut Crumble 2015-09-20 16:34:04 Serves 2 A warm and comforting pumpkin soup topped with a crunchy hazelnut crumble. Write a review Save Recipe Print 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 A549%Vitamin C23% Calcium8%Iron18% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 350 g pumpkin 25 g flour 25 g hazelnuts 15 g unsalted butter Vegetable broth to taste Extra virgin olive oil for frying Onion, to taste Salt, to taste beta calories 272 fat 15g protein 6g carbs 33g more StyleBlend https://www.styleblend.com/ 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. 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. 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. 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. Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website
