Pumpkin Soup With Gruyere Food

CREAM OF PUMPKIN SOUP WITH DICED GRUYERE AND BUTTERED CROUTONS

Steps:

• In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half-and-half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. **Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine. In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and saute until golden brown. Transfer croutons using a slotted spoon to a small bowl lined with a paper towel. Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced Gruyere, croutons, chives and rosemary. *Cooks note: Can replace fresh pumpkin with 1 (16-ounce) can of pumpkin puree and reduce the cooking time from 30 to 15 minutes. ** When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.;

PUMPKIN GRUYèRE GRATIN WITH THYME

Steps:

• Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
• Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
• Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.