INGREDIENTS
1/3 cup
Carrot
1/3 cup
Celery
2 1/2 tsp
Garlic
3/4 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
4 tsp
Sage, fresh leaves
1/2 cup
Yellow onion
3 cups
Chicken broth
1/2 tsp
Black pepper, freshly ground
1/3 cup
Brown sugar, firmly packed dark
1 tsp
Cinnamon, ground
1/4 cup
Cornstarch
1/4 tsp
Nutmeg
1 tsp
Salt
1
Olive oil
1/4 cup
Hazelnuts
4 tbsp
Butter, unsalted
1 cup
Half-and-half
3/4 cup
Parmigiano-reggiano