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