A number of our guests from An Evening at the Coop have asked
if we would share our recipe for the pumpkin soup we made that night.
Here it is!
Pumpkin Soup with Gruyère
1 6lb pumpkin
1/2 cup butter
1 large yellow onion
6 cups chicken stock
1 1/2 cup creams
1 bay leaf
2 tablespoons fresh orange juice
2 tablespoons orange zest
1 tablespoon fresh lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 lb Gruyère
salt and pepper
2 tablespoons chives
Cut pumpkin in half and scoop out all the strings and seeds. Coarsely cut the flesh.
In a large saucepan, melt butter and chopped onions and saute till golden brown. Add stock,
pumpkin and bay leaf, bring to a boil then reduce the heat and let simmer. Take out bay leaf.
In small batches, puree the soup in a food processor, return the puree to the pan and stir
in cream, orange zest, lemon and orange juice, nutmeg and grated ginger. Reserve a 1/4 cup of cheese
and put the rest in the soup, stir over low heat till cheese melts.
Season with salt and pepper, pour in bowls and garnish with cheese and chives.
Serves 10 to 12