Recipe: Gingered Pumpkin Soup with Gruyere Cheese

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Good Morning!

 

Recipe: Gingered Pumpkin Soup with Gruyere Cheese

 

A little sweet and a little spicy, this earthy pumpkin soup will

surely keep you warm on those cool, dark days.

 

INGREDIENTS:

1 1/2 - 2 Pound Fresh Pumpkin, seed and skin removed, diced

1/2 Pound Yukon Potatoes, peeled and diced

2 Tablespoons of Fresh Ginger, minced

1/2 Sweet Yellow Onion, sliced thin

4 Cups Vegetable Stock or Water

1/4 Cup Orange Juice

1/2 Cup Cream Sherry

1 Cup Heavy Cream

2 Tablespoons Butter, unsalted

4 Ounces Gruyere Cheese, grated, for garnish

 

PREPARATION:

Heat the butter over medium heat in a large heavy pot. Add the onions

and cook until soft and translucent (about 10 minutes). Add the

pumpkin, ginger, and potatoes. Cook for another 3 minutes.

 

Add the stock or water, orange juice, and sherry.

 

Bring mixture to a simmer and cook until pumpkin is soft and easily

pierced with a fork (about 1 hour).

 

Transfer mixture to a blender or food processor and puree until

smooth. Transfer back to the pot and stir in the heavy cream. Season

with salt and pepper.

 

Sprinkle Gruyere over individual portions and serve with a hearty

bread.