Creamy Pumpkin Soup with Toasted Hazelnut Frico

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup hazelnuts
  • 3/4 cup finely grated Parmigiano-Reggiano
  • Olive oil, for drizzling
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 4 teaspoons finely chopped fresh sage leaves
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 1/2 teaspoons minced garlic
  • 1 cup half-and-half
  • 1/4 cup cornstarch
  • 3 cups chicken broth
  • 1 (15-ounce) can pumpkin puree
  • 1/3 cup firmly packed dark brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Directions
  • Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper.

  • Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, about 4 to 5 minutes. Remove the hazelnuts to a small bowl and reserve the pot.

  • For the hazelnut frico: Sprinkle the cheese into 8 thin rounds, about 2-inches wide on the prepared baking sheet. Finely grind the toasted hazelnuts in a food processor, and evenly sprinkle over cheese rounds. Evenly drizzle the rounds with a small amount of olive oil. Bake until golden brown and bubbly, about 5 to 6 minutes. Remove from the oven and set aside.

  • Add the butter to the pot the hazelnuts were toasted in over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes. Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender. Stir in the garlic and cook an additional minute.

  • Stir together the half-and-half and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low. Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve. Ladle the soup into serving bowls and float a frico over the top.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.


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    This recipe is featured in:

    Thanksgiving Entertaining