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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.


Posted in: Holidays & Entertaining

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