Pumpkin Soup with Sage and Gruyère Croutons

By Fresh2

Ingredients

• 2 2 2 Tbs. unsalted butter
• 1 1 1 medium yellow onion, sliced
• 6 6 1-inch-diced cups 1-inch-diced peeled, seeded pumpkin
• 2 2 cloves 2 medium cloves garlic, sliced
• 1/2 1/2 1/2 cup dry white wine
• 8 8 8 medium fresh sage leaves
• 4 to 6 4 to 6 6 cups lower-salt chicken broth
• 2-1/4 2-1/4 2-1/4 cups packed grated Gruyère
• Kosher salt and freshly ground black pepper
• 6 6 6x2 1/2 rustic bread (each about 6x2 inches and 1/2 inch thick)
• 1 1 1 tsp. minced fresh sage

Details

Servings 4
Adapted from finecooking.com

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.

Make Ahead Tips

The soup can be made (without the croutons) up to 3 days ahead. Cool, cover, and refrigerate. Reheat to serve.

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.

Tasty and, I found, pretty easy to make. I used one whole pumpkin from a friend's patch. Everybody liked the soup.

This was a light healthy meal. Don't pass on the Gruyère and sage because that definitely adds a nice flavor. Without it, the soup could turn out to be a bit bland. I still prefer the flavor of butternut squash over pumpkin but overall it was pretty good.

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