Roasted pumpkin soup with hazelnut and parmesan toasts
summary
Searching for the ultimate comfort food for chilly evenings? Look no further than our roasted pumpkin soup with hazelnut and parmesan toasts. This AH7 special not only warms the soul but also offers a delightful blend of rich flavors. Dive into the heart of autumn with every spoonful.
Ingredients
- Pumpkin, 2 lbs (907 grams)
- Olive oil, 2 tablespoons (30 ml)
- Onion, 1 medium (chopped)
- Garlic cloves, 3 (minced)
- Vegetable broth, 4 cups (946 ml)
- Hazelnuts, 1/2 cup (60 grams) (roughly chopped)
- Whole grain bread slices, 4
- Parmesan cheese, 1/2 cup (50 grams) (grated)
- Salt, to taste
- Black pepper, to taste
- Fresh thyme, 2 sprigs (optional for garnish)
Time
- Preparation: 15 minutes
- Cooking: 45 minutes
Total time: 1 hour
Serves: 4
Nutritional Facts (Per Serving)
- Calories: 350
- Protein: 10g
- Carbohydrates: 40g
- Fats: 18g
- Fiber: 6g
- Sugars: 8g
Instructions for a perfect Roasted pumpkin soup with hazelnut and parmesan toasts
- Preheat your oven to 400°F (200°C). Cut the pumpkin into wedges, removing seeds and strings. Lightly brush the wedges with 1 tablespoon of olive oil.
- Place pumpkin wedges on a baking sheet. Roast for 30-35 minutes, or until tender and lightly browned.
- While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onion, and sauté until translucent, roughly 5 minutes.
- Stir in minced garlic and continue to sauté for another 2 minutes.
- Once the pumpkin is roasted, peel off the skin and add the pumpkin flesh to the pot. Mix well.
- Pour the vegetable broth into the pot. Let the mixture come to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- While the soup simmers, prepare the hazelnut and parmesan toasts. Toast the bread slices. Sprinkle with roughly chopped hazelnuts and grated parmesan cheese. Put the toasts back in the oven for 3-5 minutes, or until the cheese melts.
- Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
- Serve the roasted pumpkin soup hot, garnished with fresh thyme if desired, and accompanied by the hazelnut and parmesan toasts.
mastering Roasted pumpkin soup with hazelnut and parmesan toasts
- Choosing a fresh, firm pumpkin will give the soup a richer taste.
- To enhance the nutty flavor, consider roasting the hazelnuts before adding them to the toast.
- If the soup is too thick, add more vegetable broth to get your desired consistency.
Serving your Roasted pumpkin soup with hazelnut and parmesan toasts
- A fresh salad with light vinaigrette pairs perfectly with this hearty soup.
- Consider adding a sprinkle of chili flakes on top of the soup for those who like a hint of spice.
- Pair with a glass of sparkling water with a lemon wedge for a refreshing contrast.
Tantalize your tastebuds and cozy up with our delectable roasted pumpkin soup with hazelnut and parmesan toasts. It’s the hug in a bowl you didn’t know you needed. Dive in, and relish the symphony of flavors, courtesy of AH7.
ROASTED PUMPKIN SOUP WITH HAZELNUT AND PARMESAN TOASTS
Searching for the ultimate comfort food for chilly evenings? Look no further than our roasted pumpkin soup with hazelnut and parmesan toasts. This AH7 special not only warms the soul but also offers a delightful blend of rich flavors. Dive into the heart of autumn with every spoonful.
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Nutritions
Nutrition Facts
ROASTED PUMPKIN SOUP WITH HAZELNUT AND PARMESAN TOASTS
Amount per Serving
Calories
350
% Daily Value*
Fat
18
g
28
%
Carbohydrates
40
g
13
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Pumpkin 2 lbs (907 grams)
- Olive oil 2 tablespoons (30 ml)
- Onion 1 medium (chopped)
- Garlic cloves 3 (minced)
- Vegetable broth 4 cups (946 ml)
- Hazelnuts 1/2 cup (60 grams) (roughly chopped)
- Whole grain bread slices 4
- Parmesan cheese 1/2 cup (50 grams) (grated)
- Salt to taste
- Black pepper to taste
- Fresh thyme 2 sprigs (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin into wedges, removing seeds and strings. Lightly brush the wedges with 1 tablespoon of olive oil.
- Place pumpkin wedges on a baking sheet. Roast for 30-35 minutes, or until tender and lightly browned.
- While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onion, and sauté until translucent, roughly 5 minutes.
- Stir in minced garlic and continue to sauté for another 2 minutes.
- Once the pumpkin is roasted, peel off the skin and add the pumpkin flesh to the pot. Mix well.
- Pour the vegetable broth into the pot. Let the mixture come to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- While the soup simmers, prepare the hazelnut and parmesan toasts. Toast the bread slices. Sprinkle with roughly chopped hazelnuts and grated parmesan cheese. Put the toasts back in the oven for 3-5 minutes, or until the cheese melts.
- Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
- Serve the roasted pumpkin soup hot, garnished with fresh thyme if desired, and accompanied by the hazelnut and parmesan toasts.
Notes
TIPS Choosing a fresh, firm pumpkin will give the soup a richer taste. To enhance the nutty flavor, consider roasting the hazelnuts before adding them to the toast. If the soup is too thick, add more vegetable broth to get your desired consistency. SERVING SUGGESTIONS A fresh salad with light vinaigrette pairs perfectly with this hearty soup. Consider adding a sprinkle of chili flakes on top of the soup for those who like a hint of spice. Pair with a glass of sparkling water with a lemon wedge for a refreshing contrast.
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