Description
This Roasted Pumpkin Soup with Gruyère Toasts brings warm, comforting flavors perfect for a cozy fall lunch. It’s a simple recipe that invites you to play in the kitchen.
Ingredients
Scale
- 3 lbs pumpkin, peeled and cubed
- 1 large yellow onion, roughly chopped
- 2 cloves garlic, smashed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 slices crusty bread
- 4 ounces Gruyère cheese, grated
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed pumpkin, onion, and garlic with olive oil, salt, pepper, and nutmeg on a baking sheet.
- Roast for 30 to 35 minutes, until the pumpkin is tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Add the broth. Bring the mixture to a simmer over medium heat.
- Use an immersion blender or carefully transfer the soup in batches to a regular blender. Blend until completely smooth.
- Return the soup to the pot. Stir in the heavy cream and heat through gently; do not boil. Taste and adjust seasoning.
- While the soup heats, make the toasts: Place bread slices on a baking sheet. Top evenly with grated Gruyère cheese.
- Broil for 2 to 4 minutes until the cheese is melted and bubbly brown. Watch closely to prevent burning.
- Ladle the hot soup into bowls. Top each serving with a Gruyère toast. Enjoy your creation!
Notes
- For a richer flavor, use homemade pumpkin puree instead of fresh pumpkin.
- If you prefer a thinner soup, add a little extra broth until you reach your desired consistency.
- Feel free to substitute the Gruyère with sharp white cheddar for a different tang.
- This soup freezes well, minus the creamy addition; add cream after reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl soup with 1 toast
- Calories: Approximately 350
- Sugar: Approximately 8g
- Sodium: Approximately 550mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 6g
- Protein: Approximately 12g
- Cholesterol: Approximately 35mg