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Recipe

Pumpkin Soup with Sage and Gruyère Croutons

By Jeanne Kelley Fine Cooking Issue 107

Servings: 4 as a main course, 6 as an appetizer

Large sage-laced Gruyère croutons offer a crunchy contrast to this silky, creamy soup.

For more holiday-worthy soup and starter recipes visit The Guide to Thanksgiving Dinner.

Ingredients

  • 2 Tbs. unsalted butter
  • 1 medium yellow onion, sliced
  • 6 cups 1-inch-diced peeled, seeded pumpkin
  • 2 medium cloves garlic, sliced
  • 1/2 cup dry white wine
  • 8 medium fresh sage leaves
  • 4 to 6 cups lower-salt chicken broth
  • 2-1/4 cups packed grated Gruyère
  • Kosher salt and freshly ground black pepper
  • 6 slices rustic bread (each about 6×2 inches and 1/2 inch thick)
  • 1 tsp. minced fresh sage

Nutritional Information

      Nutritional Sample Size 1 Serving
      Calories (kcal) : 350
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 55
      Sodium (mg): 480
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 19

Preparation

  • Melt the butter in a heavy-duty 4- to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the pumpkin and garlic and cook, stirring, 1 minute more. Add the wine and the sage leaves and cook, stirring, until the wine evaporates, about 5 minutes. Stir in 4 cups of broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes.
  • Add 1/4 cup of the Gruyère and using a handheld or standard blender, purée the soup (in batches, if necessary). Season to taste with salt and pepper.
  • Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream.
  • Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the croutons.

Make Ahead Tips

The soup can be made (without the croutons) up to 3 days ahead. Cool, cover, and refrigerate. Reheat to serve.

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  • girlnamedfred | 11/22/2015

    This soup needs a lot more seasoning than the recipe calls for. I added additional garlic, pepper and salt. I also put some nutmeg in. Once spiced up it is a nice soup. I followed the direction to add the cheese before pureeing. Then I pureed with a stick blender. The cheese got gooey and stuck to the blender. A pain to clean up. Would add the cheese after puree if I make it again.

  • Myrtille | 11/08/2015

    The soup was bland and didn't have depth of character. I added other flavors to it to bring it to life.

  • chef_6kasie | 10/13/2014

    We make this every thanksgiveing. This soup is amazing. The only modification we made is that we use the bock cheese we find in the dairy section because we don't know where to find gruyre cheese where we live. You should defenetly try it out you will be very pleased.

  • Isabell13 | 11/26/2010

    Made this soup just before Thanksgiving - on the second night we added roasted garlic head and additional 1/2 cup of Gruyere Cheese which really added to the flavor, it was too bland for us with out additional garlic - as I always roast garlic heads for Thanksgiving is was just there to be added.

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