Pumpkin Soup with Hazelnuts and L’Aglandau

Pumpkin Soup with Hazelnuts and L’Anglandau

This autumnal creation is flavored with alliums, hazelnuts, and CastelineS L’Anglandau Olive Oil – courtesy of CastelaS!



Peel the pumpkin and cut into large cubes. 
Brown the onions with L’Aglandau olive oil. 
Add the garlic, carrots, leek and pumpkin.
Pour in water to cover the vegetables, then cook for 20 minutes. 
Add salt and blitz. Serve hot with a little L’Aglandau Olive Oil and some crushed hazelnuts.

Photo and recipe by CastelaS
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