Recipe courtesy of Emily K Hobbs
Creamy Pumpkin Soup with Toasted Hazelnut Frico
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 629
- Total Fat
- 40
- Saturated Fat
- 18
- Carbohydrates
- 51
- Dietary Fiber
- 6
- Sugar
- 29
- Protein
- 20
- Cholesterol
- 77
- Sodium
- 1103
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.