Pumpkin Cream Soup
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Pumpkin Cream Soup
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This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!
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Ingredients
hazelnut gremolata
- ½ cup hazelnut
- ½ cup parsley chopped, fresh, flat leaf
- 2 garlic minced, cloves
- 1 orange zest freshly grated
- 3 tablespoons extra virgin olive oil
- pinch salt
- pinch black pepper fresh grated
pumpkin soup
- 3 tablespoons hazelnuts chopped
- 4 tablespoons butter unsalted
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 1 teaspoon salt
- 1 teaspoon black pepper cracked
- Pinch crushed red pepper
- 1 ½ cups pumpkin puree
- ½ lemon juiced
- 4 cups chicken stock or vegetable stock
- ½ teaspoon nutmeg freshly grated
- ¼ cup crème fraîche
- cream if desired, for drizzling
Instructions
hazelnut gremolata
- Preheat the oven to 350 degrees F. Place the hazelnuts (I also include the 3 tablespoons from the soup) on a baking sheet in a single layer. Roast for 10 to 15 minutes, shaking the pan once or twice during cook time.
- Once the nuts have roasted, place them in a kitchen towel. Wrap them up in the towel and gently shake the towel back and forth, using your hands to rub the hazelnuts together a bit, removing all the skins. You want to remove as many as you can!
- Coarsely chop the hazelnuts into they are in small pieces. Set aside 3 tablespoons for the soup.
- Stir together the remaining hazelnuts, parsley, minced garlic, orange zest, salt and pepper. Stir in the olive oil. This can be stored in the fridge for a few days!
pumpkin soup
- Heat a large pot over medium heat and add the butter. Cook, stirring often, for about 5 minutes until the butter starts to brown. Stir in the onions, garlic, salt and pepper. Stir in the crushed red pepper and chopped hazelnuts. Cook for 5 minutes, until the onions soften.
- Stir in pumpkin puree, lemon juice, stock and fresh grated nutmeg. Bring the mixture to a boil, then reduce it to a simmer. Cook for 15 minutes. Turn off the heat and carefully transfer the mixture to a blender (or use an immersion blender!) and blend until smooth. Pour the soup back into the pot and heat over low heat.
- Stir in the creme fraiche. Taste and season the soup with more salt and pepper if needed. Once the soup warms back up, serve with a drizzle of cream or half and half. Top with a few spoonfuls of the hazelnut gremolata!
Notes
- gremolata adapted from food52
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