Creamy Pumpkin Soup with Toasted Hazelnut Frisco

for this image the Frisco ended up in the soup, which I loved

Creamy Pumpkin Soup with Toasted Hazelnut Frisco

1/4 cup hazelnut
3/4 cup finely grated parmigiano
1/2 tablespoon of olive oil
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 ground ginger
1/4 teaspoon nutmeg
2 1/2 teaspoons minced garlic
1 cup half-and-half
1/4 cup cornstarch
3 cups chicken broth
1 15 oz can pumpkin puree
1/3 cup brown sugar, firmly packed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Add hazelnuts in a large pot and olive oil on medium heat, stirring frequently for about 4-5 minutes. Finely grind hazelnuts and cheese in a food processor.

In the same pot add butter, onion, carrot, celery, sage, cinnamon, ginger, nutmeg and garlic. Cook on medium heat until are soft, stir frequently. In a liquid measuring cup mix the cornstarch and half-and-half. Add to pot. Add chicken broth, pumpkin, brown sugar , salt and pepper. Bring to a boil and stir frequently. Stir in half of the nuts to the pot. When the soup starts to thicken reduce to the heat. Puree the soup with a immersion blender until it is smooth consistency. Serve with nuts sprinkle over the top of each bowl.