Roasted Garlic Pumpkin Soup With Hazelnuts Recipe


Preparation Time50 MinCooking Time1 Hr 0 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientInterest Group


 Roasted garlic head2
 Onion1 Large, coarsely chopped
 Garlic3 Clove (15 gm), coarsely chopped
 Ground coriander1 Tablespoon
 Allspice2 Teaspoon
 Unsalted butter3 Tablespoon
 Olive oil3 Tablespoon
 Dry sherry wine1 Cup (16 tbs)
 Cooked pumpkin/Winter squash4 Cup (64 tbs)
 Light chicken stock/Low-salt chicken broth2 Quart
 Toasted hazelnuts3⁄4 Cup (12 tbs), coarsely chopped (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 360 Calories from Fat 191

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 19.2 mg

Sodium 783.9 mg32.7%

Total Carbohydrates 32 g10.8%

Dietary Fiber 6.4 g25.7%

Sugars 6.1 g

Protein 10 g20.4%

Vitamin A 3.3% Vitamin C 8.9%

Calcium 5.9% Iron 9%

*Based on a 2000 Calorie diet


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.