Some day we are going to find a savory pumpkin dish that we like. Today was not that day. Our soup was surprisingly bland and had the consistency of baby food. I thought that by making some nice homemade croutons to go in it, that it would be better, but I was wrong. This is not a make again.
Pumpkin Soup with Gruyere
Posted on the CLBB, original source unknown!
¼ cup unsalted butter
1 large onion, finely chopped
4 cups vegetable stock
4 cups canned pure pumpkin puree
1 whole bay leaf
1 cup fat-free half and half cream
1 Tbs grated orange peel
1 Tbs fresh orange juice
1 Tbs fresh lemon juice
¾ tsp freshly grated nutmeg
¾ tsp ground ginger
1½ cup shredded Gruyère or Swiss cheese, divided
salt and ground white pepper
2 Tbs finely chopped fresh chives
1. In a large saucepan, melt the butter over medium heat. Add the onion and sauté until it begins to turn golden, 4-5 minutes. Add the stock, pumpkin puree, and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer 15-20 minutes. Discard the bay leaf.
2. In small batches, purée the soup in a food processor or a blender. Return the purée to the pan and stir in the half and half, orange zest, orange and lemon juices, nutmeg and ginger.
3. Stir in 1 cup of shredded cheese. Heat over low heat until the cheese melts and blends in. Season to taste with salt and white pepper. Pour into individual bowls and garnish with remaining cheese, chives and croutons (if desired).
Yield: 6 servings