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Roasted Garlic Pumpkin Soup With Hazelnuts

Western.Chefs's picture
Ingredients
  Roasted garlic head 2
  Onion 1 Large, coarsely chopped
  Garlic 3 Clove (15 gm), coarsely chopped
  Ground coriander 1 Tablespoon
  Allspice 2 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Garlic
Interest: 
Gourmet
Preparation Time: 
50 Minutes
Cook Time: 
60 Minutes
Ready In: 
110 Minutes
Servings: 
8

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