Pumpkin Soup With Gruyere Recipes

PUMPKIN SOUP WITH GRUYERE

Steps:

• In a large saucepan melt the butter over medium heat. Add onion and saute until tender (about 6 minutes). Add chicken broth, bay leaf and pumpkin puree and bring to a boil. Reduce heat to low and cover and simmer about 25 minutes.
• Remove from heat and use a immersion blender or food processor and puree until smooth. Return mixture to pan over low heat and add cream, orange zest, orange juice, nutmeg and ginger and mix.
• Gradually add cheese and continue stirring constantly until the cheese has fully melted.
• Season with salt and pepper and garnish each bowl with additional cheese, chives and toasted pumpkin seeds.
• NOTE: To toast pumpkin seeds. Spread pumpkin seeds out on a cookie sheet. Toast in 350 heated oven for about 10 minutes. Will be puffy and crisp.

SPICY PUMPKIN SOUP WITH GRUYERE TOAST

Steps:

• Melt butter in large saucepan over medium low heat.
• Add celery and onion and saute until onion is golden, around 10 minutes.
• Blend in the flour, salt, ginger and nutmeg.
• Cook for 5 minutes.
• Stir in chicken stock and pumpkin.
• Simmer for 30 minutes.
• Remove from heat and let cool for 10 nminutes.
• In batches blend puree to smooth.
• Turn into a soup tureen and blend in the half and half.
• Garnish with green onions and toast.
• To make toast preheat oven to 425 degrees.
• Arrange bread on oven rack and toast to golden brown on both sides.
• Remove and brush with oil.
• Arrange slices of Gruyere on each piece of bread and place on a baking sheet.
• Bake for 7 minutes or until cheese is golden and bubbly.
• Serve with OR on soup.