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 …
Written by: Ali
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.
Table of Contents
1 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
Kosher salt and freshly ground black pepper
2 cups grated Gruyère
1 tsp cayenne pepper
1 cup fresh breadcrumbs
2 garlic cloves, thinly sliced
2 fresh or dried bay leaves
6 cups chicken stock
Flat-leaf parsley for garnish
2 sage leaves diced
1/2 cup orange zest for garnish
Preheat oven to 350°. Cut out a wide circle around stem of pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside 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 skin), 30-90 minutes more, depending on size of pumpkin. Remove from oven.
Discard bay leaves. Ladle soup from 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 immersion blender until smoother texture (to eliminate most of the largest chunks). Add sage leaves to pan and let 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.
Chicken Broth Recipes was founded in 2011 by Ali. I'm passionate about food and particularly about chicken broth.