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pumpkin soup with manchego croutons

pumpkin soup with manchego croutons

Based on a recipe from Better Homes & Gardens

Cheese soup and squash soup. All in one yummy bowl.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 one-cup servings
Author Rosemary Stelmach

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400°F. Line a 15x10-inch baking pan with foil or parchment paper. 

  2. 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.

  3. 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.

Recipe Notes

 

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.