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