Creamy Pumpkin Soup with Toasted Hazelnut Frico

Name: Creamy Pumpkin Soup with Toasted Hazelnut Frico
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 79 milliliters firmly packed dark brown sugar; 425 grams pumpkin puree; 79 milliliters finely chopped carrot; 79 milliliters finely chopped celery; 710 milliliters chicken broth; 59 milliliters cornstarch; 4 teaspoons finely chopped fresh sage leaves; 3 teaspoons minced garlic; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 237 milliliters half-and-half; 59 milliliters hazelnuts; 0 teaspoons nutmeg; 4 servings Olive oil, for drizzling; 177 milliliters finely grated Parmigiano-Reggiano; 1 teaspoon salt; 4 Tbsps unsalted butter; 118 milliliters finely chopped yellow onion

Creamy Pumpkin Soup with Toasted Hazelnut Frico is a gluten free main course. This recipe makes 4 servings with 589 calories, 12g of protein, and 43g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up ground cinnamon, firmly brown sugar, carrot, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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

Ingredients you will need

Hazelnuts

Soup

Equipment you will use

Pot

Remove the hazelnuts to a small bowl and reserve the pot.

Ingredients you will need

Hazelnuts

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Hazelnuts

Olive Oil

Cheese

Equipment you will use

Food Processor

Baking Sheet

Bake until golden brown and bubbly, about 5 to 6 minutes.

Equipment you will use

Oven

Remove from the oven and set aside.

Equipment you will use

Oven

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.

Ingredients you will need

Hazelnuts

Cinnamon

Butter

Carrot

Celery

Garlic

Ginger

Nutmeg

Onion

Sage

Equipment you will use

Whisk

Pot

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.

Ingredients you will need

Salt And Pepper