Pumpkin Soup with Gruyere is a great, seasonal soup for fall!
I love this soup for its fall flavors! When you’re putting together a fall dinner party, consider serving this pumpkin soup as a starter. It has really nice flavors. There are fall spices added in, and a hint of citrus too. The homemade croutons and Gruyére cheese are perfect garnishes on top.
Ingredients needed:
- butter
- onion
- vegetable broth
- canned pumpkin purée
- bay leaf
- half and half cream
- orange zest
- freshly squeezed orange juice
- freshly squeezed lemon juice
- ground nutmeg
- ground ginger
- shredded Gruyere cheese
- salt and white ground pepper
- chopped fresh chives
- croutons (recipe for homemade croutons is included in the recipe below)
How to make homemade croutons:
Preheat oven to 350 degrees F. In a medium bowl, toss 2 cups of bread chunks with 2 tablespoons salted butter 1/2 teaspoon garlic powder and 1/4 teaspoon Italian seasoning. Spread onto a rimmed baking sheet. Sprinkle with 2 tablespoons finely grated Parmesan. Bake for 15 minutes. Let cool at room temperature.
How to make pumpkin soup:
Melt butter in a large pot. Add chopped onions, and sauté until softened- about 5 minutes. Add vegetable broth, pumpkin purée and a bay leaf. Simmer for 15 to 20 minutes, and then discard the bay leaf.
In small batches, purée the soup in a food processor or a blender. Return the purée to the pan and stir in the half and half, orange zest, orange and lemon juices, nutmeg and ginger.
Stir in 1 cup of the shredded cheese. Heat and stir until the cheese has melted into the soup.
Taste your pumpkin soup. Add salt and white ground pepper, as needed.
For individual servings, sprinkle homemade croutons on top and more cheese. Add a few chopped chives too.
This warm, comforting, delicious soup with a velvety texture is a good one to serve in October or November for any occasion. It’s a nice soup to add to a holiday meal too. Enjoy!
Here are a few more fall soup recipes you might like to try:
- Creamy Mexican Turkey Soup
- Butternut Squash Soup
- Roasted Sweet Potato Cinnamon Soup
- Caramelized Onion Soup with Cider Syrup
- Autumn Vegetable Soup
Pumpkin Soup with Gruyere
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 large onion, finely chopped
- 4 cups vegetable broth
- 4 cups canned unsweetened pumpkin puree
- 1 whole bay leaf
- 1 cup half and half cream
- 1 tablespoon grated orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- 1½ cups shredded Gruyere or Swiss cheese, divided
- salt and ground white pepper
- 2 tablespoons finely chopped fresh chives
- croutons (see Notes below)
Instructions
- In a large saucepan, melt the butter over medium heat. Add the onion and sauté until it begins to turn golden, 4 to 5 minutes. Add the broth, pumpkin puree, and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer 15 to 20 minutes. Discard the bay leaf.
- In small batches, purée the soup in a food processor or a blender. Return the purée to the pan and stir in the half and half, orange zest, orange and lemon juices, nutmeg and ginger.
- Stir in 1 cup of the shredded cheese. Heat over low heat until the cheese melts and blends in. Season to taste with salt and white pepper. Pour into individual bowls and garnish with remaining cheese, chives and croutons (if desired).
Notes
- To make homemade croutons: Preheat the oven to 350 degrees F. In a medium bowl, toss 2 cups of bread chunks with 2 tablespoons salted butter 1/2 teaspoon garlic powder and 1/4 teaspoon Italian seasoning. Spread onto a rimmed baking sheet. Sprinkle with 2 tablespoons finely grated Parmesan. Bake for 15 minutes. Let cool at room temperature.
- Nutritional information does not include croutons.
- If preparing the recipe as GLUTEN-FREE, omit the croutons and make sure the vegetable broth you're using is known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
