Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
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.

Read Reviews (7)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews

  • 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.

Show More

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?