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Pumpkin Cream Soup

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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hazelnut gremolata

  • ½ cup hazelnuts
  • ½ cup fresh flat parsley, chopped
  • 2 garlic cloves, minced
  • 1 orange, zest freshly grated
  • 3 tablespoons extra virgin olive oil
  • pinch of salt
  • pinch of fresh grated pepper

pumpkin soup

  • 3 tablespoons chopped hazelnuts
  • 4 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • Pinch of crushed red pepper
  • 1 ½ cups pumpkin puree
  • ½ lemon, juiced
  • 4 cups chicken or vegetable stock
  • ½ teaspoon freshly grated nutmeg
  • ¼ cup creme fraiche
  • cream for drizzling, if desired


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!


gremolata adapted from food52

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