Skip to content

Pumpkin soup

Pumpkin Soup

Pumpkin Soup with Sage and Gruyère Croutons

Serves 4 as a main course, or 6 as a first course

Ingredients

  • 2 Tbs. unsalted butter
  • 1 medium yellow onion, sliced
  • 6 cups 1-inch-diced peeled and seeded pumpkin
  • 2 medium cloves garlic, sliced
  • 1/2 cup dry white wine
  • Large sage-laced Gruyère croutons offer a crunchy contrast to the silky, creamy soup.
  • 8 medium fresh sage leaves
  • 2 1/4 cups packed grated Gruyère
  • Kosher salt and freshly ground black pepper
  • 6 slices rustic bread (each about 6x2 inches and 1/2 inch thick)

  • 1 tsp. minced fresh sage

  • Melt the butter in a heavy 4- to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the pumpkin and garlic and cook, stirring, for 1 minute more. Add the wine and sage leaves and cook, stirring, until the wine evapo- rates, about 5 minutes. Stir in 4 cups of the broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes.

  • Add 1/4 cup of the Gruyère and, using a hand-held or standard 4 to 6 cups homemade or lower-salt chicken broth blender, purée the soup (in batches, if necessary). Season to taste with salt and pepper.
  • Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream. (The soup can be prepared up to 3 days ahead. Cool, cover, and refrigerate. Reheat gently to serve.)
  • Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the croutons. —Jeanne Kelley