Pumpkin Soup

Tuesday, October 19, 2010

As much as I love endlessly searching for recipes on blogs across the internet, I always feel slightly guilty. I worry about food magazines and cookbooks feelings. Do they get jealous?
I mean I wouldn't say the are obsolete, but with the blog world out there to give instant feedback about a recipe and include pictures that show a real result, it's hard not to go there first for a recipe. It's a sad situation.

When my mom and I are at the grocery store, we don't mind getting stuck behind a line of people when checking out. Why? We get to read food magazines. Duhh. Rachael Ray, Fine Cooking, Taste of Home, Bon Appetit, and all the greats. Every once in a while, there's one magazine that really sticks out to us and we just have
to get it. This past time: Fine Cooking. There were some great desserts and main dishes and we said we would force ourselves to make them!

One recipe I knew I wanted to try was the pumpkin soup. I make so many sweet pumpkin recipes that I need to balance them out a bit with some savory ones. If I only stuck to desserts, I would be disrespecting pumpkin. I mean, pumpkin has so many diverse uses that I have to give them all a chance! Yes. I love pumpkin that much.

This recipe was super easy. Piece-o-cake. I really enjoyed the end result. Warm nummy (yummy) pumpkin soup is just perfect for a cold Fall day. It was suggested to make homemade croutons with it, and I had every intention to. But, I enjoyed the ciabatta bread as is, so I just ate it plain hehe. My mom was slightly sad since she wanted to try the croutons, but maybe another time.

Pumpkin Soup

from Fine Cooking Magazine

2 Tbs. unsalted butter

1 medium yellow onion, sliced

6 cups 1-inch-diced peeled, seeded pumpkin

2 medium cloves garlic, sliced

1/2 cup dry white wine

8 medium fresh sage leaves

4 to 6 cups lower-salt chicken broth

1/4 cup packed grated Gruyère

Kosher salt and freshly ground black pepper

Melt the butter in a heavy-duty 4- to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the pumpkin and garlic and cook, stirring, 1 minute more. Add the wine and the sage leaves and cook, stirring, until the wine evaporates, about 5 minutes. Stir in 4 cups of broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes.

Add 1/4 cup of the Gruyère and using a handheld or standard blender, purée the soup (in batches, if necessary). Season to taste with salt and pepper.

Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream.


  1. Monet said...:

    Isn't it amazing how much food blogs have changed the world? I, too, find most of my recipes online, but I still enjoy perusing a quality cookbook or magazine. This recipe looks like a winner! I adore pumpkin, as you might know, and I also love soup. Perfect in my book!

  1. Jo said...:

    Ooh that sounds tasty, what with the white wine and gruyere cheese included in the recipe.

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