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Serve this one in a large
pumpkin shell for a festive look...
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¼ cup |
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unsalted
butter |
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1 large |
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onion,
finely chopped |
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4 cups |
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vegetable
stock |
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4 cups |
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canned pure
pumpkin puree |
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1 whole |
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bay leaf |
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1 cup |
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fat-free
half and half cream |
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1 Tbs |
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grated
orange peel |
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1 Tbs |
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fresh orange
juice |
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1 Tbs |
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fresh lemon
juice |
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¾ tsp |
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freshly
grated nutmeg |
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¾ tsp |
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ground
ginger |
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1½ cup |
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shredded
Gruyère or Swiss cheese, divided |
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salt and
ground white pepper |
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2 Tbs |
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finely
chopped fresh chives |
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croutons,
optional |
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1 |
In a large saucepan,
melt the butter over medium heat. Add the onion and
sauté until it begins to turn golden, 4-5 minutes. Add
the stock, pumpkin puree, and bay leaf. Bring to a boil,
reduce the heat to low, cover, and simmer 15-20 minutes.
Discard the bay leaf. |
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2 |
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. |
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3 |
Stir in 1 cup of
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). |
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Servings: 6 |
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