Roasted Garlic Pumpkin Soup With Hazelnuts
|Roasted garlic head||2|
|Onion||1 Large, coarsely chopped|
|Garlic||3 Clove (15 gm), coarsely chopped|
|Ground coriander||1 Tablespoon|
|Unsalted butter||3 Tablespoon|
|Olive oil||3 Tablespoon|
|Dry sherry wine||1 Cup (16 tbs)|
|Cooked pumpkin/Winter squash||4 Cup (64 tbs)|
|Light chicken stock/Low-salt chicken broth||2 Quart|
|Toasted hazelnuts||3⁄4 Cup (12 tbs), coarsely chopped (For Garnish)|
Squeeze the roasted garlic pulp from the heads into a small bowl, taking care to remove any bits of skin from the pulp.
Set aside until needed.
In a large, heavy-bottomed soup pot, saute the onion, chopped garlic, and spices in the butter and olive oil over moderate heat for 5 minutes, stirring frequently.
Add the sherry and cook until the liquid evaporates, about 10 minutes.
Add the pumpkin, chicken stock, and reserved roasted garlic; mix well.
Bring to a boil over high heat.
Reduce the heat to moderate and cook, uncovered, for 25 to 30 minutes, stirring from time to time.
Remove from the heat and cool slightly.
In batches, puree the soup in a blender until very smooth.
Return to the pot and bring to a boil over high heat.
Reduce the heat to moderate and cook for 15 minutes.
Season with salt and pepper.
Ladle into bowls and serve, garnished with the toasted hazelnuts.