Another pumpkin recipe. This is a good one, really. It’s quick, delicious and would be a lovely addition to your holiday table. The original recipe comes from our friends at Better Homes & Gardens. They recommend that you go all out and use freshly roasted pumpkin on this one. That sounds amazing. And I’ll be sure to include those instructions in the recipe notes. But for now, let’s make this a quick one. I don’t know about you guys but my time is limited during this busy holiday season.
Okay …so I know I said that we should make this a quick one. 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!
But I must admit …after a 40-minute roast in a hot oven, the results are pretty amazing. If you want to impress someone special, definitely give this a try sometime.
So back to the soup. When you use canned pumpkin, it’s a quick and easy prep.
While the soup is simmering, it’s a good time to get those croutons going. These aren’t just your basic croutons. You’ll start off with your favorite rustic crusty bread. Regular or gluten-free will work. The bread cubes are dressed with olive oil then comes the magic. Finely shredded manchego cheese is sprinkled on top before going into the oven. If you have any of these delicious croutons leftover, save them for your next salad.
After the soup has simmered for about 15 minutes, the potatoes should be tender. It’s time to add the pumpkin and blend the whole thing until it’s smooth. An immersion blender does the trick.
You’re almost there. If you haven’t grated your gruyere cheese yet, it’s time to get that going. The soup is reheated over low heat while you slowly add the cheese. When the cheese is melted and thoroughly blended, add the heavy cream along with the salt & pepper.
That’s it, folks. So straightforward. As you can see, this can be ready to enjoy in under an hour. And with the addition of cheese and cream, a small serving goes a long way. Enjoy!
pumpkin soup with manchego croutons
Based on a recipe from Better Homes & Gardens
Cheese soup and squash soup. All in one yummy bowl.
- 1 (15-ounce) can pure pumpkin (or 2 1/2 pound fresh pie pumpkin, roasted)
- 3 tablespoons olive oil, divided
- 1 1/2 cups chopped onion (about 7 ounces)
- 4 garlic cloves, minced
- 3 cups chicken broth or stock (or vegetable stock)
- 1 cup water
- 1 medium potato, peeled & chopped (about 10 ounces)
- 1 cup Gruyere cheese, shredded (4 ounces)
- 1/4 cup heavy cream
- 8 ounces rustic bread, cut into 1-inch cubes (regular or gluten-free)
- 1/4 cup Manchego cheese, finely shredded (1 ounce)
Preheat oven to 400°F. Line a 15x10-inch baking pan with foil or parchment paper.
In a 4- to 5-quart pot, heat 1 tablespoon of the olive oil over medium-high. Add the onion and garlic. Cook and stir for about 4 minutes or until tender. Add the broth, water, and chopped potato. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until potato is tender. Stir in the pumpkin. Using an immersion blender, blend until smooth. (Or working in batches, process in a blender.) Simmer over low heat. Slowly add the shredded Gruyere, stirring until melted. Stir in the cream along with the salt & pepper. Heat through.
While the soup is simmering, spread the bread cubes in the prepared pan. Toss with the remaining 2 tablespoons of olive oil to coat. Sprinkle with the finely shredded Manchego cheese. Bake about 15 minutes or until golden brown, stirring once. When serving, top each bowl of soup with croutons.
TO ROAST FRESH PUMPKIN FOR THE SOUP: Preheat oven to 375°F. Line a 15x10-inch baking pan with foil or parchment paper. Halve the pumpkin; remove seeds and strings. If desired, toast seeds for topping the soup. Place cut sides down on prepared pan. Bake 1 hour or until tender; remove. Turn over; let cool. Scoop out pulp; discard skin. Working in batches, place pumpkin in a blender or food processor; blend or process until smooth. Transfer to a fine-mesh sieve lined with a double thickness of 100-percent-cotton cheesecloth. Let stand 1 hour, then press lightly to remove liquid. Discard liquid. (You should have 1 3/4 cups.
TO TOAST THE PUMPKIN SEEDS: Rinse seeds to remove strings; pat dry. Spread in a shallow baking pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Roast in a 400°F oven for 5 to 8 minutes, stirring once halfway through.
TO SERVE IN A WHOLE PUMPKIN: Preheat oven to 400°F. Cut off the top portion of a 6-pound pumpkin; remove the seeds and strings. Place right side up on a baking sheet lined with foil; brush inside and out with vegetable oil. Roast 40 minutes or until golden brown and just tender; let cool. Fill with soup.