Pumpkin Soup with Gruyere
Posted on November 15, 2012 by Webdev
- One 5-6 pound pumpkin
- 1/4 cup unsalted butter
- 1 large yellow onion, finely chopped
- 6 cups gf Chicken Stock
- 1 bay leaf
- 1-1/2 cup light cream
- 2 Tablespoons grated orange zest
- 2 Tablespoons fresh orange juice
- 1 Tablespoon fresh lemon juice
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 3/4 pound gruyere cheese, shredded
- Salt and white pepper
- 2 Tablespoons finely chopped fresh chives
Cut pumpkin in half and scoop out all strings and seeds. With a sturdy knife, cut away hard peel. Coarsely chop pumpkin flesh; you should have 8 cups.
In a large saucepan, melt butter over medium heat. Add onion and saute until golden,
4-5 minutes. Add gf stock, chopped pumpkin and bay leaf. Bring to boil, reduce heat, cover and simmer until tender, 15-30 minutes. Discard bay leaf.
Using a food processor, puree soup in small batches.
Return puree to pan and stir in cream, orange zest, orange and lemon juices, nutmeg and ginger. Reserve a handful of cheese and sprinkle the rest into soup, stirring over low heat until cheese melts and blends in.
Season to taste with salt and pepper. Pour into a warmed tureen, individual bowls or pumpkin shells and garnish with reserved cheese and chives.
You can serve this lovely soup in a large pumpkin shell, or small individual ones. You will need additional pumpkins. Cut off the stem end of pumpkin and carefully scrape out flesh leaving a shell 1/2 inch thick. Fill the shell with soup, and garnish.
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