Spicy Pumpkin Soup with Gruyere Toast

Recipe by Diana Adcock
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in large saucepan over medium low heat.
  • Add celery and onion and saute until onion is golden, around 10 minutes.
  • Blend in the flour, salt, ginger and nutmeg.
  • Cook for 5 minutes.
  • Stir in chicken stock and pumpkin.
  • Simmer for 30 minutes.
  • Remove from heat and let cool for 10 nminutes.
  • In batches blend puree to smooth.
  • Turn into a soup tureen and blend in the half and half.
  • Garnish with green onions and toast.
  • To make toast preheat oven to 425 degrees.
  • Arrange bread on oven rack and toast to golden brown on both sides.
  • Remove and brush with oil.
  • Arrange slices of Gruyere on each piece of bread and place on a baking sheet.
  • Bake for 7 minutes or until cheese is golden and bubbly.
  • Serve with OR on soup.
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