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Super Health Food


Pumpkin cream with chopped hazelnuts

Ingredients for 4 people

  • 1 pumpkin

  • 1 carrot

  • 1 stick of celery

  • 1 piece of leek

  • 2 tablespoons of extra virgin olive oil

  • 1 litre of vegetable broth

  • Salt and pepper

  • 12 coarsely chopped hazelnuts

Clean the vegetables, cut them into pieces and brown them in oil. Add the boiling broth and cook for 30 minutes. Blend with a mixer, season with salt. Serve, put the chopped hazelnuts in the centre of each plate and serve with a drizzle of extra virgin olive oil and a grated black pepper

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