Fresh Pumpkin Soup with Toasted Hazelnuts
Indulge in a light yet flavorful Fresh Pumpkin Soup with toasted hazelnuts, served in a hollowed-out pumpkin shell. Perfect for Thanksgiving!
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Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Peeler
- Pot
- Skillet
- Ladle
- Spoon
- Measuring cup
- Colander
Ingredients
- 1 large onions, diced
- 1 leek, sliced (white part only)
- 1/3 cup olive oil
- 2 large sprigs fresh thyme
- 2/3 cup chiffonade of basil
- 2 large carrots, peeled and diced
- 1/2 bunch fresh Italian parsley, stems and all
- 2 large bay leaves
- 2 large Idaho potatoes, peeled and diced
- 6 cups fresh pumpkin, peeled and cut into pieces
- 8 cups chicken or vegetable stock
- 1/3 cup brandy
- 1 large pumpkin
- ½ cup toasted hazelnuts for garnish garnish)
- 1 large pumpkin (for the tureen)
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