Pumpkin Soup with Sage and Gruyere Croutons
Yield: 4 as a main course, 6 as an appetizer
Prep Time: 35 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Source: Fine Cooking Fall 2015
Large sage-laced Gruyeye croutons offer a crunchy contrast to the silky, creamy soup.
2 Tbsp. unsalted butter
1 medium yellow onion, sliced
6 cups 1 inch diced, peeled, seeded pumpkin
2 medium garlic cloves, sliced
1/2 cup dry white wine
8 medium fresh sage leaves
4-6 cups low salt chicken broth
2 1/4 cups packed grated gruyere
Kosher salt and freshly ground black pepper
6 sliced of rustic bread (each about 6×2 inches and 1/2 inch thick)
1 tsp. minced fresh sage
1. Melt butter in a heavy duty 4-5 quart pot over medium heat. Add the onion and cook, stirring occasionally , until tend, 6-8 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 the 4 cups of broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes.
2. Add 1/4 cup of Gruyere and using a handheld or standard blender, puree the soup (in batches, if necessary.) Season to taste with salt and pepper.
3. Return to a gentle simmer, stirring occasionally and adding more broth as necessary to achieve a thin soup with the consistency of heavy crew. (The soup can be prepared up to 3 days ahead. Let cool, cover and refrigerate. Reheat to serve.)
4. 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, 1-2 minutes per side. Spring the croutons with the remaining 2 cups of cheese and minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Lade the soup into warm bowls and serve with the croutons.
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