Pumpkin Soup With Gruyere Cheese

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* Exported from MasterCook *

 

Pumpkin Soup With Gruyere Cheese

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Worrall Thompson Cooks

 

Amount Measure Ingredient -- Preparation Method

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3 ounces Gruyere cheese -- (finely grated)

3 tablespoons butter

1 onion -- cut into 1/4 inch si

1 clove garlic -- (finely chopped)

1 sugar pumpkin -- scooped out, seeded

2 1/2 pounds white pepper

3 pints vegetable stock

1 teaspoon thyme leaves -- finely chopped

8 fluid ounces cream

1/2 glass of white wine

 

Heat the oven at 200C/400F/gas 6.

 

Bake the pumpkin or squash the wedges/slices on a lightly oiled baking

sheet, containing a touch of oil, salt and pepper, until the skin is

wrinkled and the flesh is soft, after approx.1 hour . Remove the pumpkin

from the oven and when it is cool enough to handle, scoop out the flesh and

peel off the skin. Reserve the caramelised juices for the stock.

 

Heat a soup pot,melt the butter and add the onion,and cook it all over a

medium heat for approximately 5 minutes and the add the garlic and the thyme

for them to sweat.Add the juices of the wine and 1 level coffee spoon of

white pepper and then add in the pumpkin and stir.

 

Cook the vegetable stock for 25 minutes - bring it to the boil and then let

it simmer. remove it from the heat, and fill the liquidizer with it, only

2/3 full - as it hot - and then start to bleed but only on the low blender

and then build up the speed after 30 seconds - and then put it through a

sieve and then to the bowl. Repeat this with the rest of soup.

 

Using a clean saucepan, return the soup to the heated saucepan, and then add

the cream and blend it in by stirring continuously and season with salt and

the who pepper and then finally stir in the gruyere cheese, which is added

just before serving to melt it in to the soup.

 

Serve the soup in a bowl, with some thyme leaves on the top.

 

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Per Serving (excluding unknown items): 5618 Calories; 169g Fat (25.0%

calories from fat); 185g Protein; 956g Carbohydrate; 319g Dietary Fiber;

411mg Cholesterol; 10542mg Sodium. Exchanges: 61 1/2 Grain(Starch); 3 1/2

Lean Meat; 2 Vegetable; 31 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0