Pumpkin Soup with Sage Croutons, Bacon and Gruyere Cheese

This velvety-smooth soup uses either fresh roasted pumpkin or canned pumpkin puree, simmered with a rich savory chicken stock seasoned with nutmeg, thyme and cream. Serve piping-hot garnished with buttery herb-toasted croutons, crisp crumbled bacon and nutty Gruyère cheese for a comforting autumn night supper paired with a simple green salad.

COOK TIME
20

minutes

To make pumpkin puree, slice a small “pie” pumpkin in half and scrape out stringy pulp and seeds. Brush with oil and arrange, cut sides down, on a baking sheet. Roast in a 350°F oven for 1 hour or until tender. Scoop out roasted pumpkin

Ingredients

• 1/2 cup melted butter, divided
• 1 cup chopped onions
• 1/4 cup diced carrots
• 1 teaspoon minced garlic
• 1/4 cup dry white wine (optional)
• 3 cups chicken broth
• 2 cups pumpkin puree (roasted or canned)
• 1 tablespoon brown sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon each: salt, black pepper, nutmeg and dried thyme
• 1 teaspoon fresh chopped sage leaves
• 1/4 teaspoon each: garlic pepper and salt
• 6 cups cubed French bread (about ½ large French roll)
• 1 tablespoon grated Parmesan cheese
• 1/2 cup crumbled bacon, cooked crisp
• 1/2 cup shredded Gruyère (or Swiss) cheese

Preparation

• 1 Heat 1/4 cup butter in heavy pot; add onions, carrots and garlic.
• 2 Sauté over medium-low heat for 5 minutes or until tender, stirring frequently.
• 3 Add wine and simmer for 2 to 3 minutes, or until liquid has reduced.
• 4 Add chicken broth, pumpkin puree and brown sugar; simmer an additional 5 to 8 minutes, stirring occasionally.
• 5 Remove from heat.
• 6 Working in several smaller batches, add mixture to food processor bowl fitted with a steel blade and puree until smooth.
• 7 Return to pot; add heavy cream, salt, black pepper, nutmeg and thyme.
• 8 Simmer over low heat for 2 to 3 minutes. Keep warm.
• 9 To make croutons: combine 1/4 cup melted butter, sage, garlic pepper and salt in a large skillet.
• 10 Add cubed bread and toss to blend; heat over medium-low heat for 3 to 4 minutes, or until golden, stirring frequently.
• 11 Remove croutons from heat, add Parmesan cheese and stir to blend.
• 12 To serve: ladle soup into bowls; top each with croutons, bacon and shredded cheese.