Pumpkin Soup with Sage and Gruyère Croutons

By pikassob

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

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

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.