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In a large saucepan heat 1 tablespoon butter over medium-high heat until bubbling. Add leeks, celery, salt, and crushed red pepper; cook and stir for 4 minutes until vegetables start to soften.
Add parsnips, potato and chicken stock. Bring to boiling; reduce heat. Cover and cook for 20 to 30 minutes or until very tender, stirring occasionally. Stir in pumpkin and allspice. Remove from heat and let cool for 5 to 10 minutes.
Meanwhile, in a small bowl combine softened butter and hazelnuts. Spread toasts with butter mixture and arrange on a baking sheet.
Place parsnip mixture, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth; return to saucepan. Add additional chicken stock, if necessary, to reach desired consistency.
When ready to serve, place toasts in a 300°F oven for 3 to 5 minutes or until warm and butter is melted. Stir sour cream and lemon juice into soup and heat through. Serve with toasts.