Pumpkin Soup with Hazelnut Gremolata

Makes 8 to 10 servings


2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups finely chopped yellow onion
1 (5-pound) pumpkin, peeled, seeded, and cut into large chunks
9 cups low-sodium chicken broth
3/4 cup heavy whipping cream
2 teaspoons kosher salt, divided
1 teaspoon coarsely ground black pepper
3/4 cup coarsely chopped fresh parsley
1/3 cup extra-light olive oil
1/3 cup hazelnuts, toasted, husked, and finely chopped
2 teaspoons finely grated orange zest
1 clove garlic, finely chopped

1. In a large stockpot, heat butter and extra-virgin olive oil over medium-high heat. Add onion and pumpkin. Cook, stirring occasionally, for 10 minutes, or until onions are translucent and begin to brown. Add chicken broth. Bring to a boil; reduce heat to a simmer, and cook, uncovered, for 40 minutes, stirring occasionally. Remove from heat; let cool for 10 minutes.
2. Working in batches, blend soup in the container of a blender until smooth. Return soup to pot. Add cream, 1 1/4 teaspoons salt, and pepper. Cook over medium heat for 10 minutes, stirring occasionally.
3. In the work bowl of a food processor, combine parsley, extra-light olive oil, hazelnuts, orange zest, garlic, and remaining 3/4 teaspoon salt; pulse until combined. Ladle soup into serving bowls. Top with parsley mixture. Serve hot.

Note: When blending hot liquids, remove center piece of blender to allow steam to escape. Secure blender lid on blender, and place a clean towel over opening in lid to avoid spills.




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