Spicy Pumpkin Soup with Gruyere Toast
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 2 celery ribs, diced
- 1 onion, chopped well
- 1 tablespoon flour
- 1 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon nutmeg
- 3 cups chicken stock
- 1 lbs diced pumpkin or (16 ounce) can pumpkin
- 1 cup half-and-half
- chopped green onion
-
Gruyere Toast
- 1⁄2 loaf French bread, cut into 1/2 inch slices
- 3 tablespoons olive oil
- 1⁄2 lb gruyere, cut into slices
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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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois