Pumpkin Soup
From scearley 17 years agoIngredients
- 1 5-6 LB pumpkin or acorn squash shopping list
- 1/4 c unsalted butter shopping list
- 1 large yellow onion, finely chopped shopping list
- 6 c chicken or vegetable stock shopping list
- 1 1/2 c light cream shopping list
- 2 Tbsp orange zest shopping list
- 2 Tbsp fresh orange juice shopping list
- 1 Tbsp fresh lemon juice shopping list
- 1/4 tsp nutmeg shopping list
- 1/4 tsp ginger shopping list
- 3/4 pound gruyere, shredded shopping list
- salt & white pepper shopping list
- 2 Tbsp coarsely chopped chives (optional for service) shopping list
- croutons (optional for service) shopping list
How to make it
- Cut the pumpkin/squash in half.
- Scoop out and discard strings and seeds, cut away the hard peel.
- Coarsely chop the flesh. There should be 4 pounds.
- In a large saucepan melt the butter over medium heat and sautee the onion until soft.
- Add stock and the pumpkin/squash.
- Bring to a boil, reduce heat, cover.
- Simmer until squash is tender.
- In small batches, puree the soup until smooth.
- Return to the pan and stir in the cream, zest, juices, nutmeg, and ginger.
- Stir in the cheese (optionally reserve some for garnish) over low heat until the cheese melts and blends.
- Add salt and white pepper to taste.
- Garnish with cheese, croutons, and chives.
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