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The starter, Regional

Pumpkin soup with hazelnuts

This pumpkin soup with hazelnuts is a velvety starter for 6, made with unpeeled pumpkin blended with cream and topped with toasted hazelnuts. It takes 25 minutes of active work, can be made entirely the day before, and just needs gentle reheating before serving. Very easy to pull off, it costs €1.30 per person, and the trick is blending it long enough for a silky texture.

A pumpkin soup the color of autumn leaves, topped with toasted hazelnuts, the kind that warms everyone up at the table.

Pumpkin soup with hazelnuts
For
6 people
Work
25 min
Total time
1 h 15
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.30
Calories per person
290 kcalcalculated by Kiloach, your weight coach

This soup gets its orange color and dense texture from pumpkin cooked with its skin on, which melts away completely once blended. Cream softens it, nutmeg warms it up, and hazelnuts toasted at the last minute add a crunch that sets it apart from an ordinary squash soup. A drizzle of hazelnut oil finishes it without weighing it down.

It's the ideal starter for opening an autumn or winter dinner with friends or a family meal, when you want something warm and comforting without spending the evening in the kitchen. It works just as well for a holiday meal as for a simple weeknight dinner, and kids usually like it too, especially without the hazelnuts in their bowl if needed.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 30 min
  2. The same day 1 step, 5 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 10 min

The day before, you cook the soup completely, blend it, and store it in the fridge, which frees up the whole day of the dinner. The morning of, all that's left is toasting the hazelnuts, a quick 5 minute step you can do at a relaxed pace. Right before serving, gently reheat the soup, pour it into warmed bowls, and finish with the hazelnuts and hazelnut oil just before bringing it to the table.

The ingredients

6 people

Fruits and vegetables

  • Pumpkin 1.2 kg
  • Onion 1

Dairy

  • Butter 30 g
  • Heavy cream 15 cl

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Wateroften in the pantry 75 cl
  • Shelled hazelnuts 50 g
  • Hazelnut oil 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Wash the pumpkin, cut it into large cubes without peeling it, slice the onion, then sweat the onion in the butter.

    Scoop out the seeds with a spoon, along with the stringy flesh around them.

  2. Add the pumpkin, water, and bouillon, cover, and let it cook. 30 min

    Pierce a cube with the tip of a knife, it should give way without resistance.

  3. Blend finely with the cream, nutmeg, salt, and pepper, then let it cool and store it in the fridge.

    Blend for a good while, that's what makes the soup silky, and add a bit of water if it's too thick.

The same dayDuring the day, whenever you get a moment.

  1. Toast the hazelnuts in a dry pan, then roughly chop them. 5 min

    Rub them in a kitchen towel to remove the brown skin, which can taste slightly bitter.

When it's time to serveThe final touches, right in front of your guests.

  1. Gently reheat the soup, pour it into warmed bowls, and finish with the hazelnuts and a drizzle of hazelnut oil. 10 min

    Don't let it boil, it would lose its silkiness, and warm the bowls under hot water first.

Our tips to get it right

  • Pick a firm, deeply orange pumpkin, its thin skin is exactly what gives the soup its color once blended.
  • If the soup tastes a bit flat right before serving, add a pinch of salt rather than more cream, it wakes up the pumpkin flavor without diluting it.
  • Always set aside a few whole hazelnuts for garnish, chopped too finely they lose their visual effect in the bowl.

The variations

  • Swap the hazelnuts for toasted pumpkin seeds for a nut free version, suitable for guests with allergies.
  • For a richer version, stir in a spoonful of mascarpone while blending, the soup becomes even silkier.
  • For kids, serve the soup plain without the hazelnuts or hazelnut oil, just with a bit of toasted bread on the side.

What to serve it with

  • Toasted country bread for dipping
  • A glass of dry cider
  • Crispy prosciutto chips on top

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you add after thawing and reheating. Always reheat it gently, without letting it boil, so it keeps its silky texture.

Questions about this recipe

Do I need to peel the pumpkin for this soup?

No, that's the whole point of this recipe. The pumpkin skin is thin and softens completely during cooking, giving the soup its orange color and a bit of body.

Can I replace the heavy cream with something else?

You can use soy cream or oat cream for a lactose free version, the result stays creamy. Avoid using milk alone, the soup would end up too thin.

How should I present this soup for a dinner with friends?

Serve it in bowls or cups warmed ahead of time, with the chopped hazelnuts added right before bringing it to the table. A drizzle of hazelnut oil on top gives a polished look with no extra effort.

Can I double the recipe for more guests?

Yes, this recipe doubles or triples easily, just scale the ingredients evenly. Blend in smaller batches if your blender is on the small side.

Can a pumpkin soup with hazelnuts be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a pumpkin soup with hazelnuts?

Allow 1 h 15 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a pumpkin soup with hazelnuts?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pumpkin soup with hazelnuts cost?

About €1.30 per person, that's €7.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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