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Pumpkin Soup with Gruyere Croutons
Servings
8
Author
Adapted from www.smittenkitchen.com
Ingredients
1/4
cup
(1/2 stick) butter
1
large leek
, finely chopped
4
large garlic cloves
, chopped
3 14 1/2-
ounce
cans low-salt chicken broth
8
cups
peeled
, seeded pumpkin cut into 1 inch chunks
1 1/4
teaspoons
minced fresh thyme
1 1/4
teaspoons
minced fresh sage
1 1/2
teaspoons
ground cumin
1/2
teaspoon
ground ginger
1/8
cup
whipping cream
Croutons
2
tablespoons
(1/4 stick) butter
24 1/4-
inch
-thick baguette bread slices
1
cup
grated Gruyere cheese
1
teaspoon
minced fresh thyme
1
teaspoon
minced fresh sage
Instructions
Melt butter in large pot over medium heat. Add leek and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper.
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute.
Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Ladle soup into bowls. Top each with croutons and serve