Pumpkin Soup with Hazelnut Sage Pesto | The Fancy Pants Kitchen

Ingredients

• 2 tbsp unsalted butter
• 2 large yellow onions, sliced
• 2 cloves garlic, minced
• 1 tsp Kosher salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 2 15-ounce cans pumpkin purée
• 2 cups chicken stock
• 2 cups water
• 1/2 cup heavy cream
• 2 cups packed arugula
• 1/2 cup packed sage leaves
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 cup chopped roasted hazelnuts plus 2 tbsp for garnish (See Chef's Note)
• 1/4 cup grated pecorino romano cheese
• 1/2 cup extra-virgin olive oil
• kosher salt