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About this recipe: A beautiful vegetarian soup for autumn or winter. Creamy pumpkin and chestnut topped with toasted hazelnuts. Make the soup even more elegant by serving with 'waffled' gingerbread slices. A real treat of a soup that hits the spot on a chilly night.
If you can find Pain d'épices, a French style of gingerbread, try using it for the waffles. Regular homemade gingerbread will also work nicely.