Cream of Pumpkin and Hazelnut Soup
This soup uses no cream yet has a velvety texture. The hazelnuts add a rich, nutty flavour to warm your soul on cool summer evenings.
Ingredients
- 500 g pumpkin see note
- 1 leek chopped
- salt
- 2 carrots peeled and sliced
- 2 cloves garlic
- 1 onion chopped
- 30 g hazelnuts roasted and chopped
- olive oil CastelineS L'Aglandau
- black olive oil CastelineS AOC Provence
Instructions
- Peel the pumpkin and cut it into large cubes.
- Sauté the onions in L'Aglandau olive oil.
- Add the garlic, carrots, leek, and pumpkin.
- Pour in as much water as the vegetables and leave to cook for 20 minutes.
- Season with salt and blend. Serve hot with a drizzle of l'Aglandau oil and a few chopped hazelnuts.
Notes
Domaine Castelas produces a range of olive oils at its mill at the base of Les Baux de Provence. You can order their oils and other products online if you live in France, Belgium, Germany, the Netherlands, or Luxembourg.
Potiron means pumpkin in French. Make this soup with your favourite squash or what is available. In the fall, squash is popular, appearing frequently on menus. There are a few common varieties:
- Courge: A large orange-fleshed pumpkin, typically sold by the slice.
- Butternut and Spaghetti are both common squash types in Provence.
- Potimarron (Red Kuri): a small squash with orange skin and flesh. The name combines potiron (pumpkin) and marron (chestnut).
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