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Sugar Pumpkin Soup with Gruyère Cheese




Source of Recipe


Broadcast


List of Ingredients




3 tablespoons butter
2 carrots, peeled and diced
1 stalk celery plus some leaves, chopped into small pieces
1 medium onion, chopped
1 small turnip, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme plus more for garnish
1 (2-1/2-pound) sugar pumpkin, cooked (see method above)
6 to 7 cups chicken or vegetable broth
1/2 to 1 cup half-and-half
3 ounces Gruyère cheese, finely grated
Fresh thyme for garnish


Recipe



In a soup pot, melt butter and sauté carrots, celery, onion and turnip over medium heat until vegetables are soft and slightly caramelized. Add sage, thyme, and salt and pepper to taste. Mix in pumpkin and broth; simmer for 30 minutes. Let cool 15 minutes; then purée in batches in food processor.

(Cover and chill if making the day before.) Return purée to pot, add half-and-half and correct seasoning if necessary. Serve in warm bowls with grated cheese and a pinch of thyme topping the soup.

Makes 4 servings.

Note: This soup, except for adding the half-and-half, is best if made the day before. Do not add the half-and-half until you have re-warmed the soup.