Pumpkin Soup With Gruyere
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 59.14 ml butter
- 1 large onion (chopped)
- 1419.54 ml chicken broth
- 1 bay leaf
- 2 (793.78 g) can pumpkin puree
- 354.88 ml heavy cream
- 29.58 ml orange zest
- 29.58 ml orange juice
- 0.61 ml nutmeg (freshly grated if possible)
- 0.61 ml ground ginger
- 340.19 g gruyere cheese
- salt (to taste)
- white pepper (to taste)
- 29.58 ml chives (chopped for garnish)
- toasted pumpkin seeds (for garnish)
directions
- In a large saucepan melt the butter over medium heat. Add onion and saute until tender (about 6 minutes). Add chicken broth, bay leaf and pumpkin puree and bring to a boil. Reduce heat to low and cover and simmer about 25 minutes.
- Remove from heat and use a immersion blender or food processor and puree until smooth. Return mixture to pan over low heat and add cream, orange zest, orange juice, nutmeg and ginger and mix.
- Gradually add cheese and continue stirring constantly until the cheese has fully melted.
- Season with salt and pepper and garnish each bowl with additional cheese, chives and toasted pumpkin seeds.
- NOTE: To toast pumpkin seeds. Spread pumpkin seeds out on a cookie sheet. Toast in 350 heated oven for about 10 minutes. Will be puffy and crisp.
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