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Pumpkin Soup Recipe


Pumpkin Soup Recipe Scearley / All my dishes
3 years, 1 month ago
The perfect fall soup, combining sweet pumpkin and tangy gruyere in a thick blend. Serve in a bread bowl and watch it disappear.
Prep:20m Cook:35m Servings:10

Scearley

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Ingredients
  • 1 5-6 LB pumpkin or acorn squash
  • 1/4 c unsalted butter
  • 1 large yellow onion, finely chopped
  • 6 c chicken or vegetable stock
  • 1 1/2 c light cream
  • 2 Tbsp orange zest
  • 2 Tbsp fresh orange juice
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 3/4 pound Gruyere, shredded
  • salt & white pepper
  • 2 Tbsp coarsely chopped chives (optional for service)
  • Croutons (optional for service)

Directions
  1. Cut the pumpkin/squash in half.
  2. Scoop out and discard strings and seeds, cut away the hard peel.
  3. Coarsely chop the flesh. There should be 4 pounds.
  4. In a large saucepan melt the butter over medium heat and sautee the onion until soft.
  5. Add stock and the pumpkin/squash.
  6. Bring to a boil, reduce heat, cover.
  7. Simmer until squash is tender.
  8. In small batches, puree the soup until smooth.
  9. Return to the pan and stir in the cream, zest, juices, nutmeg, and ginger.
  10. Stir in the cheese (optionally reserve some for garnish) over low heat until the cheese melts and blends.
  11. Add salt and white pepper to taste.
  12. Garnish with cheese, croutons, and chives.

Not quite what you're looking for? See more Soup And Stew / Misc
Comments

hollyeats 2 years, 2 months ago said:
What is creap??

scearley 2 years, 2 months ago said:
Cream. fixed.


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