Pumpkin Hazelnut Velouté

Ingredients :

- 1 kg pumpkin
- 1 potato
- 1 bay leaf
- 1 onion, minced
- 1 chicken broth
- 2 tablespoons Guénard Hazelnut Oil
- Hazelnuts, whole (optional)
- 1/8 teaspoon nutmeg
- Salt/pepper

Preparation :

Heat the hazelnut oil in a saucepan. Add the onion, pumpkin, potato and bay leaf. Mix well before covering the hot broth on high heat. Let cook uncovered on high heat for about 20 minutes, until the pumpkin and potato are cooked. Remove the bay leaf. Take a ladle of cooking water and mix. If the soup is too thick, add a little of the cooking water set aside. Keep on low heat and add the nutmeg. Season with salt and pepper. Serve hot with possibly some whole hazelnuts and a splash of hazelnut oil to finish.