crumbly broccoli soup

Ingredients for 2 servings:

• 250 g broccolini
• 100 g Hokkaido pumpkin(s), weighed ready to eat
• 250 ml coconut milk
• 250 ml vegetable stock
• 1 tsp virgin coconut oil
• 20 g hazelnuts, roasted, salted
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve the pumpkin. Remove the seeds and soft insides with a spoon. Weigh out 100g of the pumpkin and cut into approximately 1.5cm cubes. Set the cubes aside. Use the remaining pumpkin for another dish. Wash the broccolini, trimming any unsightly stem ends. Cut the stems into 1cm pieces. Leave the broccolini heads whole. Set the stems and heads aside separately. Bring the vegetable stock and coconut milk to a boil with a little salt and the broccoli stalks. Simmer the stalks over medium heat for about 12 minutes. The broccolini should still have some bite (because then the stalks will still be nice and green). Purée the stalks in a saucepan with an immersion blender and season with salt and pepper. Meanwhile, heat the coconut oil in a pan and fry the pumpkin cubes for about 5 minutes until golden brown on all sides. Remove the cubes from the pan and set aside to keep warm. Now, fry the broccolini heads in the same pan. They may brown slightly around the edges. I personally like my broccolini with plenty of bite, so I only left it in the pan for about 5 minutes. If you prefer the broccolini heads cooked a bit more, cover the pan for another 5 minutes. Reduce the heat and make sure the heads don’t overcook. Add 1 tablespoon of water, if necessary. Ladle the blended soup into bowls and add the fried pumpkin cubes and broccolini heads. Sprinkle the soup with the chopped hazelnuts.