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Pumpkin Soup with Sage and Gruyère Croutons


Serves 4 as a main course, 6 as an appetizer

  • by from Fine Cooking
    Issue 107

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.

  • 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 6x2 inches and 1/2 inch thick)
  • 1 tsp. minced fresh sage

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.

nutrition information (per serving):
Size : 1 Serving; Calories (kcal): 350; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 10; Protein (g): protein g 19; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 25; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 480; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 1;

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.

Tasty and, I found, pretty easy to make. I used one whole pumpkin from a friend's patch. Everybody liked the soup.

Perfect for fall!

This was a light healthy meal. Don't pass on the Gruyère and sage because that definitely adds a nice flavor. Without it, the soup could turn out to be a bit bland. I still prefer the flavor of butternut squash over pumpkin but overall it was pretty good.



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