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Pumpkin Soup with Gruyere Recipe

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This recipe for Pumpkin Soup with Gruyere is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pumpkin, 2 1/2-3 lbs.
2 Tbsp butter
1 yellow onion, finely chopped
3 cups vegetable stock
1 bay leaf
3/4 cup light cream
1 Tbsp grated orange zest
1 Tbsp fresh orange juice
1/2 Tbsp fresh lemon juice
pinch nutmeg
pinch ground ginger
3/8 lb. Gruyère, shredded
salt and white pepper
1 Tbsp finely chopped fresh chives
Directions:
Directions:
Cut the pumpkin into sections; scoop out any strings and seeds. Peel the pumpkin and coarsely chop the flesh.

In a large saucepan, melt the butter over medium heat. Add the onion and saute until it begins to turn golden, about 4-5 minutes. Add the stock, chopped pumpkin and the bay leaf. Bring to a boil, reduce the heat, cover and simmer until the pumpkin is tender, about 15-30 minutes. Discard the bay leaf.

Purée the soup in a food processor blender. Return the purée to the pan and stir in the cream, orange zest, orange and lemon juices, nutmeg and ginger. Reserve a handful of the cheese and sprinkle the rest into the soup. Stir over low heat until the cheese melts and blends in. Season to taste with salt and white pepper. Garnish with the reserved cheese and chives.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Cheese pumpkin is my favorite, but any good cooking variety is OK.

 

 

 

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