Pumpkin,Gorgonzola, And Hazelnut Soup

1. 1

   Peel the pumpkin with a vegetable peeler, cut into 2, remove seeds with a spoon.

2. 2

   Peel the carrots and cut into cubes.

3. 3

   Heat oil in a pan, add the onion cut into small pieces.

4. 4

   Add the chopped pumpkin, carrots, thyme, salt, and pepper.

5. 5

   Cover the pieces with the broth.

6. 6

   Cook over medium heat until tender.

7. 7

   Mix using a blender, and gradually add the broth to obtain the desired texture.

8. 8

   Add 2 tablespoons of sour cream.

9. 9

   Add chopped roasted hazelnuts and chunks of gorgonzola.

* Per serving · 4 servings · Values may vary.

No additional tips available.