Hazelnut pumpkin soup

Ingredients

Directions

1. 1

   Peel the pumpkin and remove the seeds. Cut the flesh into pieces. Peel and chop onion. Clean, wash and chop the leek. Put vegetables and broth in a pot. Wash marjoram, shake dry and, except for a few leaves for garnishing, add to the vegetables.

2. 2

   Season with salt and pepper. Cover and simmer for about 25 minutes at medium heat.

3. 3

   In the meantime, roast the nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Finely puree the soup with the cutting stick. Season to taste with salt and pepper and nutmeg. Stir 2 tablespoons of crème fraîche into the soup and arrange in bowls.

4. 4

   Garnish with remaining crème fraîche, marjoram and nuts.