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Pumpkin Soup with Gruyere Recipe

Pumpkin Soup with Gruyere Recipe
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★★★★★

5.1 from 22 reviews

This velvety Pumpkin Soup with Gruyere combines the earthy sweetness of pumpkin with the rich, nutty flavor of Gruyere cheese. Enhanced with warm spices like nutmeg and ginger, and brightened by citrus zest and juice, this comforting soup is perfect for autumn or any cozy meal.

Ingredients

Scale

Sauté Base

  • ¼ cup (½ stick) unsalted butter
  • 1 large onion, finely chopped

Soup

  • 4 cups vegetable broth
  • 4 cups canned unsweetened pumpkin puree
  • 1 whole bay leaf

Flavorings and Cream

  • 1 cup half and half cream
  • 1 tablespoon grated orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground ginger

Cheese and Garnishes

  • 1½ cups shredded Gruyere or Swiss cheese, divided
  • Salt and ground white pepper, to taste
  • 2 tablespoons finely chopped fresh chives
  • Croutons (optional, see Notes)

Instructions

  1. Sauté the Onion: In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until it begins to turn golden, about 4 to 5 minutes. This develops the soup’s savory base flavor.
  2. Simmer the Soup: Add the vegetable broth, canned pumpkin puree, and the whole bay leaf to the saucepan. Bring everything to a boil, then reduce heat to low, cover, and simmer gently for 15 to 20 minutes. Remove and discard the bay leaf to avoid a bitter taste.
  3. Purée the Soup: Working in small batches, carefully purée the soup in a blender or food processor until smooth and creamy. Return the puréed soup to the saucepan.
  4. Add Cream and Spices: Stir in the half and half cream, grated orange zest, freshly squeezed orange and lemon juices, ground nutmeg, and ground ginger. These ingredients add brightness and warmth to the soup.
  5. Melt Cheese into Soup: Stir in 1 cup of shredded Gruyere cheese. Heat the soup over low heat, stirring gently until the cheese melts completely and blends into the soup, creating a luscious texture.
  6. Season and Serve: Season the soup to taste with salt and ground white pepper. Ladle into individual bowls and garnish with the remaining shredded Gruyere cheese, chopped fresh chives, and croutons if desired for added crunch and flavor.

Notes

  • Croutons: To make simple croutons, cube day-old bread and toast in a little butter or olive oil in a skillet until golden and crisp.
  • Vegetarian: This recipe uses vegetable broth and dairy, making it suitable for vegetarians but not vegans.
  • Make Ahead: Soup can be prepared up to two days in advance and reheated gently over low heat.
  • Adjust Thickness: If the soup is too thick after puréeing, add a bit more vegetable broth to reach your desired consistency.

Nutrition

Keywords: pumpkin soup, gruyere cheese, fall soup, creamy pumpkin soup, autumn recipe, comfort food, vegetarian soup

Find it online: https://kitchenbyclara.com/pumpkin-soup-with-gruyere-recipe/