Creamy Pumpkin Soup with Parmesan Frico ~ Nik Snacks

Bite it and write it. That's what I do.


On 1:56 PM by Nikki @ NikSnacks in , , , , , ,    No comments
Fall is here. I've been trying to fight it for nearly a month and I can hold out no longer. It's time for me to clean up my knee boots, find my infinity scarves and head to the farmer's market for this season's bounty. Maybe this trend will continue for me.

I've been busy as of late: Between preparing for the World Food Championships in Las Vegas, speaking at conferences, writing copy for my weekly foodie podcast, making brownies and having dinner with celebrities, all I want to do is slow down and make soup.

My foodie friend and fellow food blogger, Emily, made the following recipe for Food Network's Ultimate Recipe Showdown nearly four years ago and was on the show! It was such a joy to see her cute little face on screen, making amazing food and crossing my fingers in hopes she'd win the $25,000 prize. She did not win, but her recipes are now immortalized on Food Network's website.

I picked her Creamy Pumpkin Soup recipe to make for because it's seasonal, and even though I don't particularly care for pumpkin, it's received rave reviews and I've never made any of her savory recipes. I changed the recipe a little to exclude hazelnuts (hashtag allergy alert) but the rest remains the same. She's a great baker and if you watched the video in the link above, you'll remember that she wanted to go to pastry school in New York. Well, she made it to pastry school (in Chicago!) and graduated in 2012. So here's to you, Em. Congrats on following your dream and this wonderful pumpkin soup!

Disclaimer: I covered the frico with sliced turkey & a roasted pepper. Sorry lol

Creamy Pumpkin Soup with Parmesan Frico
Serves 4

3/4 cup finely grated Parmigiano-Reggiano
Olive oil, for drizzling
4 Tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
4 teaspoons finely chopped fresh sage leaves
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 1/2 teaspoons minced garlic
1 cup heavy cream
1/4 cup cornstarch
3 cups chicken broth
1 (15-ounce) can pumpkin puree OR 2 cups fresh, roasted pumpkin
1/3 cup firmly packed dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with a Silpat mat or parchment paper.

For the Parmesan frico: Sprinkle the cheese into 8 thin rounds, about 2-inches wide on the prepared baking sheet. Evenly drizzle the rounds with a small amount of olive oil. Bake until golden brown and bubbly, about 5 to 6 minutes. Remove from the oven and set aside.

In a medium saucepan, add the butter  over medium heat, and cook until the butter starts to brown and foam, about 2 to 3 minutes. Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently. Add in the garlic and cook an additional minute.

Stir together the heavy cream and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low. Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve. Ladle the soup into serving bowls and float a frico over the top. (Or other garnish)

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