Rustic Pumpkin Gruyere Soup Recipe

A Fun and tasty pumpkin soup recipe using chicken broth and gruyere cheese that you can make right inside the pumpkin! Easy to make and really unique flavor compared to other pumpkin soups I have …

A Fun and tasty pumpkin soup recipe using chicken broth and gruyere cheese that you can make right inside the pumpkin! Easy to make and really unique flavor compared to other pumpkin soups I have tasted. I adapted this recipe from a Bon Appetit recipe I found this fall, because I thought it lacked some spice / kick flavor when I made their version and I wanted to make it a little more zesty.  The Gruyere gives it a nutty creaminess and yet it is still clean and creamy tasting with that nice pumpkin flesh texture and comforting color. I added the cayenne, orange zest and sage to kick it up a notch.

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Rustic Pumpkin Gruyere Soup Recipe

This a Fun and tasty pumpkin soup recipe using chicken broth and gruyere cheese that you can make right inside the pumpkin! Easy to make and really unique flavor compared to other pumpkin soups I have tasted. I adapted this recipe from a Bon Appetit recipe I found this fall because I thought it lacked some spice / kick flavor when I made their version and I wanted to make it a little zestier.
The Gruyere gives it a nutty creaminess and yet it is still clean and creamy tasting with that nice pumpkin flesh texture and comforting color. I added the cayenne, orange zest, and sage to kick it up a notch.
Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Soup
Cuisine Chinese
Servings 7
Calories 263 kcal

Ingredients
  

  • 6-8 pound round orange pumpkin
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon fennel seeds, finely ground (don’t use too many!)
  • 2 large pinches paprika
  • to taste Kosher salt and freshly ground black pepper
  • 2 cups grated Gruyère
  • 1 tsp cayenne pepper
  • 1 cup fresh breadcrumbs
  • 1/2 cup orange zest for garnish
  • 2 sage leaves diced
  • for garnish Flat-leaf parsley
  • 6 cups chicken stock
  • 2 fresh or dried bay leaves
  • garlic, thinly sliced

Instructions
 

  • Preheat oven to 350°. Cut out a wide circle around the stem of the pumpkin to make a lid. Lift the lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside the pumpkin
  • Place pumpkin in a roasting pan or on a rimmed baking sheet lined with parchment paper. Rub pumpkin flesh with butter. Sprinkle all over inside with ground fennel seeds and paprika
  • Season lightly with salt and pepper. Add cheese, cayenne, breadcrumbs, garlic, and bay leaves. Pour in stock to come within 3″ of the pumpkin’s rim. Cover with lid
  • Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture the skin), 30-90 minutes more, depending on the size of the pumpkin. Remove from oven
  • Discard bay leaves. Ladle soup from a pumpkin into a large soup pot. With a metal spoon, scoop out the cooked chunks of pumpkin flesh from the inside sides of the pumpkin and add it to the pan. Blend cooked pumpkin and stock with an immersion blender until smoother texture (to eliminate most of the largest chunks). Add sage leaves to the pan and let the soup simmer for 20 minutes before serving
  • Season soup to taste with salt and pepper. To serve, gently ladle into bowls. Garnish with parsley and croutons and sprinkle with grated gruyere and orange zest.

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Keyword Rustic Pumpkin Gruyere Soup Recipe

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