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1
Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper.
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2
Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, about 4 to 5 minutes.
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3
Remove the hazelnuts to a small bowl and reserve the pot.
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4
For the hazelnut frico: Sprinkle the cheese into 8 thin rounds, about 2-inches wide on the prepared baking sheet.
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5
Finely grind the toasted hazelnuts in a food processor, and evenly sprinkle over cheese rounds.
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6
Evenly drizzle the rounds with a small amount of olive oil.
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7
Bake until golden brown and bubbly, about 5 to 6 minutes.
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8
Remove from the oven and set aside.
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9
Add the butter to the pot the hazelnuts were toasted in over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes.
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10
Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender.
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11
Stir in the garlic and cook an additional minute.
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12
Stir together the half-and-half 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.
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13
Bring to a boil over medium-low heat, stirring frequently.
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14
When the soup starts to thicken reduce the heat to low.
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15
Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve.
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16
Ladle the soup into serving bowls and float a frico over the top.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs cannot make representation as to the results.
