Creamy Pumpkin Soup with Toasted Hazelnut Frico Recipe : : Recipes : Food Network

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/3 cup firmly packed dark brown sugar
  • 1 (15-ounce) can pumpkin puree
  • 3 cups chicken broth
  • ¼ cup cornstarch
  • 1 cup half-and-half
  • + 12 more ingredients
    • 2 ½ teaspoons minced garlic
    • ¼ teaspoon nutmeg
    • ¾ teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 4 teaspoons finely chopped fresh sage leaves
    • 1/3 cup finely chopped celery
    • 1/3 cup finely chopped carrot
    • ½ cup finely chopped yellow onion
    • 4 tablespoons unsalted butter
    • Olive oil, for drizzling
    • ¾ cup finely grated Parmigiano-Reggiano
    • ¼ cup hazelnuts

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 f...

View full recipe at SpringPad

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