Summary

Ingredients

• 1 pumpkin (s) your choice
• 200 g crème fraîche
• 300 g cinnamon suar
• 100 g yourt, Greek
• 6 tablespoon honey
• 200 g hazelnuts, rouhly chopped
• 50 g suar, brown
• 20 g butter
• 1 apple

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Instructions

1. Cut the pumpkin into bite-sized pieces and remove the core. Toss with some honey and the cinnamon sugar, arrange on a baking sheet, and bake at 160 °C (320 °F) for 45 minutes.
2. While the pumpkin roasts, combine the crème fraîche and Greek yogurt in a bowl.
3. In a small pan over medium heat, toast the hazelnuts with the brown sugar, butter, and 3 tablespoons of honey for 5 to 7 minutes, stirring occasionally, until fragrant and lightly caramelized.
4. Remove the pumpkin from the oven and roughly puree it with a hand blender, leaving some small pieces intact. Cut the apple into small pieces and fold in.
5. Divide the crème fraîche mixture among 5 glasses, top with the pumpkin puree, then sprinkle the hazelnut topping over each.