Pumpkin hazelnut soup
Decadently rich pumpkin hazelnut soup, completely dairy-free and plant-based!
Ingredients
- 1-1/2 cup hazelnuts raw, divided
- 2 tablespoons olive oil (extra virgin)
- 1 cup onions sweet or brown, diced (1/2 large onion)
- 1 tsp cumin (dried)
- 1 tsp garlic powder not garlic salt
- 1/2 tsp curry powder
- 1/2 tsp sea salt omit for low-sodium diet
- 1/4 tsp nutmeg (dried)
- 2-1/2 cups vegetable stock (low-sodium)
- 15 ounces pumpkin purée
- 1 lemons juiced
- 1 tsp maple syrup plus a tiny more for garnish, omit for Whole30
Instructions
- Soak 1 cup hazelnuts in enough filtered water to completely cover them for 4 hours.
- Toast remaining 1/2 cup hazelnuts in a dry skillet over low heat until golden brown, about 10 minutes. Roughly chop and set aside for garnish.
- Heat olive oil in a large Dutch oven over medium heat until shimmering. Stir the onions to coat with oil, then sprinkle the spices and salt (if using) over. Sauté the onions until golden brown, about 10 minutes, stirring every few minutes.
- Drain the soaked hazelnuts.
- Add the onions, soaked hazelnuts, vegetable stock, pumpkin purée, lemon juice, and maple syrup (if using) to the blender. Gradually bring up the speed on the blender. Blend until very smooth, adding more broth if necessary to reach the consistency you want. Use the tamper if you have a Vitamix.
- Return to the pan and cook for 10 minutes until very hot, stirring once in a while. Do not allow to boil.
- Pour into bowls and garnish each bowl with a few drops of maple syrup, a drizzle of extra virgin olive oil, and a sprinkle of chopped hazelnuts.