A little sweet and a little spicy, this earthy pumpkin soup will surely keep you warm on those cool, dark days.
Prep Time: 15 minutes
Cook Time: 1 hours, 15 minutes
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.
