Winter Squash and Hazelnut Soup
This tasty, mild soup is very nice on a cold day. Using the nuts to thicken the soup brings extra nutrition to the meal. We enjoyed it with a fresh wholegrain bread.
Serving Size: 4
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 2 cups pumpkin puree
- 2 cups water
- 1½ teaspoon vegetable bouillon powder
- 1 can coconut milk
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅓-½ cups hazelnut flour (or hazelnut butter as alternative)
- 1-2 tablespoon maple or agave syrup
- salt and [pepper to taste
- Heat the oil in a large soup pot.
- Saute until the onion becomes glassy.
- Add the water and vegetable bouillon.
- Add the pumpkin puree and stir to mix well
- Add the seasonings and mix well again.
- Cook the soup until hot.then turn down to just keep it warm
- Add the hazelnut flour and thin the soup with the coconut milk.
- Season to taste with salt and pepper and a splash or 2 of maple syrup.
- We garnished the soup with a few Italian parsley leaves, some chopped hazelnuts and a few small pieces of diced pumpkin which had been steamed.
To make hazelnut flour, you merely put some (shelled) hazelnuts in a coffee or herb grinder and whiz to make the ground nuts.