Preparation
Step 1
Set a large saucepan with the olive oil over a medium heat. Cook the onion, celery and pumpkin for 8-10 minutes, or until the pumpkin is starting to soften. Add the garlic, thyme and sage, season generously then cook for 3-4 minutes more.
Step 2
Add the mushrooms, cook for 2-3 minutes then pour in the stock and orzo. Bring to the boil, reduce the heat to medium-low and simmer for 8-10 minutes, or until the orzo is cooked.
Step 3
Stir in the parsley, lemon zest and juice, then divide the soup among 4 bowls to serve. Garnish with the hazelnuts.
