Recipe of the Week: Fall Pumpkin Soup

http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/

Recipe from finecooking.com, with some commentary.

I made this soup for Matt for his Birthday. I think we also had sparkling apple-cranberry juice, however even if we didn't it would go really well with the soup.

2 Tbs. unsalted butter

1 medium yellow onion, sliced

6 cups 1-inch-diced peeled, seeded sugar pumpkins

2 medium cloves garlic, sliced

1/2 cup dry white wine (or white grape juice)

8 medium fresh sage leaves (optional)

4 to 6 cups lower-salt chicken broth

2 1/4 cup packed grated Gruyere cheese

Kosher salt and freshly ground black pepper

6 slices rustic bread (Artisan bread works well)

Gruyere cheese is expensive (it's swiss), but it is the best cheese I have every tasted. You need to try it at least once.

The Recipe says to boil the pumpkin, but I like to slice it up and bake it in the oven on a pan with about a 1/2 inch of water in the bottom until it is tender. (When it has cooled a little you can just scoop it off of the rind.)

Also, if you want, save the pumpkin seeds, bake them in the oven with a little salt and oil until they are golden brown and then use them to garnish the soup.

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 (or grape juice) and the sage leaves (I don't add the sage) 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 Gruyere and using a handheld or standard blender, puree the soup (in batches if necessary). Season to taste with the 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. (The soup can be prepared up to 3 days ahead. Cool, cover, and refrigerate. Reheat to serve)

Slice the bread so that each piece is about 1/2 inch thick. Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the bread with the remaining 2 cups cheese and then minced sage (once again, I don't add sage) and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the bread.

Enjoy!