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Pumpkin Soup with Manchego Croutons
Recipe

13 INGREDIENTS • 11 STEPS • 1HR 35MINS

Pumpkin Soup with Manchego Croutons

5
3 ratings
But the idea of serving pumpkin soup in a hollowed out roasted pumpkin has always intrigued me. I had to give it a try. I must be honest though. The whole carving thing was no picnic. You need a really sharp knife. If you do try this, please be careful!
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
But the idea of serving pumpkin soup in a hollowed out roasted pumpkin has always intrigued me. I had to give it a try. I must be honest though. The whole carving thing was no picnic. You need a really sharp knife. If you do try this, please be careful!
1HR 35MINS
Total Time
$1.77
Cost Per Serving
Ingredients
Servings
8
US / Metric
100% Pumpkin Purée
1 can
(15 oz)
100% Pumpkin Purée
Olive Oil
3 Tbsp
Olive Oil, divided
Onion
1 1/2 cups
Onions, chopped
Garlic
4 cloves
Garlic, minced
Chicken Broth
3 cups
Chicken Broth
or Vegetable Stock
Water
1 cup
Water
Potato
1
Medium Potato, peeled, chopped
Gruyère Cheese
1 cup
Gruyère Cheese, shredded
Heavy Cream
1/4 cup
Heavy Cream
Rustic Bread
8 oz
Rustic Bread
cut into 1-inch cubes
Manchego Cheese
1/4 cup
Manchego Cheese, shredded
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
263
Fat
13.5 g
Protein
9.6 g
Carbs
26.6 g
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Pumpkin Soup with Manchego Croutons
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C). Line a 15x10-inch baking pan with foil or parchment paper.
step 2
To roast fresh pumpkin for the soup, halve the pumpkin; remove seeds and strings. Place cut sides down on prepared pan. Bake 1 hour or until tender; remove. Turn over and let cool.
step 2 To roast fresh pumpkin for the soup, halve the pumpkin; remove seeds and strings. Place cut sides down on prepared pan. Bake 1 hour or until tender; remove. Turn over and let cool.
step 3
Scoop out pulp and discard skin. Working in batches, place pumpkin in a blender or food processor and blend or process until smooth.
step 3 Scoop out pulp and discard skin. Working in batches, place pumpkin in a blender or food processor and blend or process until smooth.
step 4
Transfer to a fine-mesh sieve lined with a double thickness of 100% cotton cheesecloth. Let stand 1 hour, then press lightly to remove liquid. Discard liquid. You should have 1 3/4 cups.
step 5
In a 4 to 5-quart pot, heat Olive Oil (1 Tbsp) over medium-high. Add the Onions (1 1/2 cups) and Garlic (4 cloves). Cook and stir for about 4 minutes or until tender.
step 5 In a 4 to 5-quart pot, heat Olive Oil (1 Tbsp) over medium-high. Add the Onions (1 1/2 cups) and Garlic (4 cloves). Cook and stir for about 4 minutes or until tender.
step 6
Add the Chicken Broth (3 cups), Water (1 cup), and Potato (1). Bring to a boil and reduce heat. Cover and simmer for 15 minutes or until potato is tender.
step 7
Stir in the 100% Pumpkin Purée (1 can) or the fresh roast pumpkin. Using an immersion blender, blend until smooth. (Or working in batches, process in a blender.) Simmer over low heat.
step 8
Slowly add the Gruyère Cheese (1 cup) until melted.
step 8 Slowly add the Gruyère Cheese (1 cup) until melted.
step 9
Stir in the Heavy Cream (1/4 cup) along with the Salt (to taste) and Ground Black Pepper (to taste). Heat through.
step 9 Stir in the Heavy Cream (1/4 cup) along with the Salt (to taste) and Ground Black Pepper (to taste). Heat through.
step 10
While the soup is simmering, spread the Rustic Bread (8 oz) in the prepared pan. Toss with the remaining Olive Oil (2 Tbsp) to coat. Sprinkle with the Manchego Cheese (1/4 cup). Bake about 15 minutes or until golden brown, stirring once.
step 10 While the soup is simmering, spread the Rustic Bread (8 oz) in the prepared pan. Toss with the remaining Olive Oil (2 Tbsp) to coat. Sprinkle with the Manchego Cheese (1/4 cup). Bake about 15 minutes or until golden brown, stirring once.
step 11
When serving, top each bowl of soup with croutons. Enjoy!
step 11 When serving, top each bowl of soup with croutons. Enjoy!
Tags
view more tags
Appetizers
American
Gluten-Free
Comfort Food
Healthy
Shellfish-Free
Dinner
Fall
Pumpkin
Thanksgiving
Soup
Winter
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