Creamy Pumpkin Soup with Toasted Hazelnut Frico

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Ingredients

  • 30g hazelnuts
  • 65g finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigiano-Reggiano
  • Olive oil, for drizzling
  • 4 tbsp unsalted butter
  • 75g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped yellow onion
  • 50g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped carrot
  • 50g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped celery
  • 4 tsp finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh sage leaves
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 1/2 tsp crushed garlic
  • 240ml single cream
  • 30g cornstarch
  • 720ml chicken broth
  • 1 (425g) can pumpkin puree
  • 65g dark brown sugar
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Use imperial measurements

Method

How to make Creamy Pumpkin Soup with Toasted Hazelnut Frico

Preheat the oven to 200°C. 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 four to five minutes. Remove the hazelnuts to a small bowl and reserve the pot.
For the hazelnut frico: Sprinkle the cheese into eight thin rounds, about 5cm 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 five to six minutes. Remove from the oven and set aside.
Add the butter to the pot the hazelnuts were toasted in over medium heat, and cook, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking frequently, until the butter starts to brown and foam, about two to three 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 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups 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.