Pumpkin velvety soup with beer, flavored with juniper is a hot dish, comforting and full of flavors! The sweet of the pumpkin binds perfectly with the bitter taste of the beer and the resin of the juniper … not to mention the delicious yogurt and hazelnut topping!
| 800 g pumpkin, peeled off | |
| 1/2 leek | |
| 1/2 celery stalk | |
| 4 juniper berries | |
| 250 ml beer | |
| 400 ml vegetable broth | |
| 2 tablespoons extra-virgin olive oil | |
| 80 g chopped hazelnuts | |
| 180 g greek yogurt | |
| 2 tablespoons fresh milk cream |
| 1. | Simmer the beer in a saucepan for about ten minutes. |
| 2. | Meanwhile, in a large pot, heat the oil and brown the leek and celery slices. Combine the pounded juniper berries with a pinch of salt. Also add the pumpkin and brown again, add the beer and let it evaporate a little, stirring occasionally. |
| 3. | Then add the hot broth, close the lid and cook about twenty minutes, until the vegetables are tender. Adjust in salt and blend with the hand blender. |
| 4. | When ready to serve, divide the soup in the bowls and decorate each with a little yogurt mixed with cream and some hazelnuts. |
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