PUMPKIN SOUP WITH GRUYERE
Make and share this Pumpkin Soup With Gruyere recipe from Food.com.
Provided by FrenchBunny
Categories Very Low Carbs
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan melt the butter over medium heat. Add onion and saute until tender (about 6 minutes). Add chicken broth, bay leaf and pumpkin puree and bring to a boil. Reduce heat to low and cover and simmer about 25 minutes.
- Remove from heat and use a immersion blender or food processor and puree until smooth. Return mixture to pan over low heat and add cream, orange zest, orange juice, nutmeg and ginger and mix.
- Gradually add cheese and continue stirring constantly until the cheese has fully melted.
- Season with salt and pepper and garnish each bowl with additional cheese, chives and toasted pumpkin seeds.
- NOTE: To toast pumpkin seeds. Spread pumpkin seeds out on a cookie sheet. Toast in 350 heated oven for about 10 minutes. Will be puffy and crisp.
Nutrition Facts : Calories 595.7, Fat 49.6, SaturatedFat 29.8, Cholesterol 164.2, Sodium 1033, Carbohydrate 15.1, Fiber 1.3, Sugar 4.3, Protein 24.7
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
FIVE-SPICE PUMPKIN SOUP
Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!
Provided by Edible Times
Categories Pumpkin Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
- Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
- Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
- Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.
Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g
SPICY PUMPKIN SOUP WITH GRUYERE TOAST
Make and share this Spicy Pumpkin Soup with Gruyere Toast recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large saucepan over medium low heat.
- Add celery and onion and saute until onion is golden, around 10 minutes.
- Blend in the flour, salt, ginger and nutmeg.
- Cook for 5 minutes.
- Stir in chicken stock and pumpkin.
- Simmer for 30 minutes.
- Remove from heat and let cool for 10 nminutes.
- In batches blend puree to smooth.
- Turn into a soup tureen and blend in the half and half.
- Garnish with green onions and toast.
- To make toast preheat oven to 425 degrees.
- Arrange bread on oven rack and toast to golden brown on both sides.
- Remove and brush with oil.
- Arrange slices of Gruyere on each piece of bread and place on a baking sheet.
- Bake for 7 minutes or until cheese is golden and bubbly.
- Serve with OR on soup.
Nutrition Facts : Calories 740.6, Fat 45.4, SaturatedFat 21.2, Cholesterol 105.6, Sodium 1459.7, Carbohydrate 54.6, Fiber 3.3, Sugar 7.2, Protein 30.6
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- 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 piment d'Espelette. Season lightly with salt and pepper. Add cheese, breadcrumbs, garlic, and bay leaves. Pour in stock to come within 3" of the pumpkin's rim. Cover with lid.
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