Puree wintry vegetables like potato, leek and parsnip into a velvety soup. Don't skip the crisp, buttery dippers. They're delicious dunked in the soup.
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.
Toasts can be made ahead and held at room temperature for 1 to 2 hours.
Soup can be prepared to this point and refrigerated up to 3 days or frozen up to 1 month until ready to serve. Defrost and heat soup, covered, over medium-low heat until heated through.