Recipes: Pumpkin Soup with Sage Croutons, Bacon and Gruyere Cheese

• Prep Time:20 minutes
• Cook Time:20 minutes
• Serves:4

 

Tagged:
autumn, bacon, fall, gruyere cheese, harvest, holiday, pumpkin, pumpkin soup, side dish recipes, sides,

This velvety-smooth soup uses either fresh roasted pumpkin or canned pumpkin puree, simmered with a rich savory chicken stock seasoned with nutmeg, thyme and cream. Serve piping-hot garnished with buttery herb-toasted croutons, crisp crumbled bacon and nutty Gruyère cheese for a comforting autumn night supper paired with a simple green salad.

Why Try? Celebrate autumn with this rich creamy pumpkin soup. For a festive presentation- serve in a carved roasted pumpkin.

 

 

 

Foodie Byte

To make pumpkin puree, slice a small “pie” pumpkin in half and scrape out stringy pulp and seeds. Brush with oil and arrange, cut sides down, on a baking sheet. Roast in a 350°F oven for 1 hour or until tender. Scoop out roasted pumpkin

Ingredients

1/2 cup melted butter, divided
1 cup chopped onions
1/4 cup diced carrots
1 teaspoon minced garlic
1/4 cup dry white wine (optional)
3 cups chicken broth
2 cups pumpkin puree (roasted or canned)
1 tablespoon brown sugar
2 tablespoons heavy cream
1/4 teaspoon each: salt, black pepper, nutmeg and dried thyme
1 teaspoon fresh chopped sage leaves
1/4 teaspoon each: garlic pepper and salt
6 cups cubed French bread (about ½ large French roll)
1 tablespoon grated Parmesan cheese
1/2 cup crumbled bacon, cooked crisp
1/2 cup shredded Gruyère (or Swiss) cheese

Preparation

Heat 1/4 cup butter in heavy pot; add onions, carrots and garlic.
Sauté over medium-low heat for 5 minutes or until tender, stirring frequently.
Add wine and simmer for 2 to 3 minutes, or until liquid has reduced.
Add chicken broth, pumpkin puree and brown sugar; simmer an additional 5 to 8 minutes, stirring occasionally.
Remove from heat.
Working in several smaller batches, add mixture to food processor bowl fitted with a steel blade and puree until smooth.
Return to pot; add heavy cream, salt, black pepper, nutmeg and thyme.
Simmer over low heat for 2 to 3 minutes. Keep warm.
To make croutons: combine 1/4 cup melted butter, sage, garlic pepper and salt in a large skillet.
Add cubed bread and toss to blend; heat over medium-low heat for 3 to 4 minutes, or until golden, stirring frequently.
Remove croutons from heat, add Parmesan cheese and stir to blend.
To serve: ladle soup into bowls; top each with croutons, bacon and shredded cheese.

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