This pumpkin cream soup is about to be your new Thanksgiving BFF.
I mention it EVERY year but you guys know that my family is crazy traditional about Thanksgiving. Remember the time that I made this incredible butternut squash lasagna for Thanksgiving and no one even took one bite?
Seriously, we can’t switch it up at all. Everyone freaks.
I don’t necessarily mind – I love a traditional Thanksgiving after all. It’s a meal we only eat once a year and it tastes exactly like nostalgia. But sometimes I wish we could do one little thing different, just to cure my crazy brain.
A few years after the squash lasagna debacle (that stuff is so good, what is wrong with everyone!?!), I took a new approach. Instead of making something new for dinner, I did squash soup shooters with a Thanksgiving cheese board. I didn’t want to do full bowls of soup because I knew it wouldn’t fly. But I also knew everyone was hungry enough to need *something* and this was my chance.
GUESS WHAT?!
It worked.
The shooters were small and intriguing enough that everyone went for them. Since it was such a small portion, it didn’t freak anyone out like a huge bowl of soup would. And ever since, soup shooters have been a part of my Thanksgiving appetizer plan!
Last year, I shared a harvest pumpkin soup shooter in my holiday entertaining guide. And if you’re thinking this reminds you of my pumpkin bisque with grilled cheese croutons, you’re semi right. That one is super smoky and filled with bacon.
This one is more pumpkin creme with a hint of spice. And topped with the most savory, delicious gremolata.
Oh yes! Roasted hazelnut gremolata may be my new favorite things. It’s DELISH.
I saw a recipe for pumpkin soup topped with hazelnut grem (can we just call it grem? K thanks) back in August and I haven’t been able to find it anywhere. I think it was in an accidental UK-version of a magazine I picked up at Barnes and Nobles (book stores for life!) and then I also accidentally threw it away. Ugh!
The recipe has been in my mind ever since though and I’ve been saving it up for Thanksgiving. I found a hazelnut grem over on food52 and decided that it HAD to happen.
Had to.
I’m just in love with it! First of all, it adds incredible texture to the soup.
Second, it adds a ton of flavor to an otherwise simple pumpkin soup. The hazelnuts are rich and toasty, the garlic is spicy, the orange is festive and the parsley is fresh. It’s super (souper?) good!
While I love a creamy soup, swirling the gremolata into the soup gives it an amazing bite and really takes the taste to another level.
Promise that tiny little shooters of these would be devoured on Thanksgiving!
Pumpkin Cream Soup with Roasted Hazelnut Gremolata
I mean we always need a little crunch with our soup!
The post Pumpkin Cream Soup with Roasted Hazelnut Gremolata. appeared first on How Sweet Eats.
