Pumpkin and hazelnut soup

1. Peel the pumpkin, cut the flesh into pieces. Peel and chop the onions.

2. Heat the olive oil in a pot, toss the onions in the oil. Add the pumpkin and salt lightly. Add pepper and fry for 5 minutes while stirring. Pour in the hot chicken broth, then cook for 25 minutes on moderate heat.

3. Wash, dry and chop the sprigs of chives. Blend the soup and season to taste. Pour back in the pot, add the cream and keep hot over moderate heat.

4. Grill the hazelnuts in a hot pan. Divide the soup into 6 bowls and place the hazelnuts on top. Garnish with chives. Serve hot.

Photo credit : Sucré Salé