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Recipe of Pumpkin Soup with Nuts





Number of servings - 4-6

Ingredients:

Canned pumpkin- 1 lb. (diced)
Hazelnut - 1/2 cup (chopped)
Chicken broth - 4-6 cups
Leek (white part) - 1 pcs. (chopped)
Carrots - 2 pcs. (peeled and diced)
Celery - 1 pc. (peeled and diced)
Olive oil - 1 tbsp
Salt and ground black pepper to taste
Directions:

Heat olive oil in a saucepan. Saute the leek, carrots, celery and hazelnuts.

Add the pumpkin, and pour the broth. Simmer for 7-12 minutes. Salt and pepper to taste.

Pour cooked soup in bowls and garnish to taste.


Ready in: 30 minutes.


Nutritional Information:
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