November 8th’s soup: Pumpkin Gruyere soup.
All soup is starting to look the same to me… and I am going to stop taking photos of them. I am planning on taking a slight hiatus from soups which is perfect since the weather is supposed to warm up this week (11 degree celcius on Thursday!).
Last week I made the pumpkin gruyere soup from my book and I did not like it. To be fair, I added too much pumpkin (Canadian cans are almost twice as big apparently) but then I did adjust the recipe to compensate for this. Pumpkin has such a distinctive taste that I associate with pie that I almost can’t get over it and use it in anything but dessert. The gruyere was supposed to add a smoky, nuttiness to the soup but because of gruyere’s melty quality, the cheese did not fully incorporate into the soup, and instead, made me want to eat fondue.
If you like pumpkin, and pumpkin soup specfically, give this soup a try (the recipe is below cut!). I, however, will be sticking with my squash soups for now.
2 Tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/4 lb Gruyere cheese, finely grated
2 cans (15 oz/470g each) pumpkin puree
Pinch of grated nutmeg
2 cups chicken broth
2 Tbsp heavy cream
Salt and freshly ground pepper
1. In a large, heavy pot, melt the butter over medium-high heat. Add the shallot and garlic and cook until very soft, 3-4 minutes. Add half of the Gruyere and stir until the cheese begins to melt. Add the pumpkin, nutmeg, and broth, stir, and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Stir in the cream. season with salt and pepper, top with the remaining Gruyere, and serve.