Creamy Pumpkin Soup with Melted Gruyère Recipe
Introduction
This comforting pumpkin soup with Gruyère cheese is perfect for chilly days. Smooth and creamy, it combines the natural sweetness of pumpkin with the rich, nutty flavor of melted Gruyère on top. Simple to make and wonderfully satisfying.
Ingredients
- 2 cups pumpkin purée
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 3/4 cup grated Gruyère cheese
Instructions
- Step 1: In a large pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant, about 5 minutes.
- Step 2: Add the pumpkin purée and broth, then bring the mixture to a simmer. Let it cook for 15-20 minutes to blend flavors.
- Step 3: Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
- Step 4: Stir in the heavy cream, then season with salt and pepper to taste.
- Step 5: Ladle the soup into bowls and sprinkle with grated Gruyère. Place under a broiler or in a hot oven just long enough to melt the cheese before serving.
Tips & Variations
- For extra depth, roast the pumpkin before pureeing to add a caramelized flavor.
- Swap Gruyère for sharp cheddar or fontina if preferred.
- Add a pinch of nutmeg or smoked paprika to enhance the warmth and complexity.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To maintain the cheese topping, add fresh Gruyère and melt just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly and saves time, just make sure it is pure pumpkin and not pumpkin pie filling.
Is this soup suitable for freezing?
This soup can be frozen for up to 2 months. Cool completely before freezing, and reheat slowly to preserve texture. Add the Gruyère topping only after reheating.
PrintCreamy Pumpkin Soup with Melted Gruyère Recipe
A comforting and creamy Pumpkin Soup with Gruyère cheese that combines the natural sweetness of pumpkin with savory notes from onion, garlic, and melted Gruyère topping, perfect for chilly days or a cozy starter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 2 cups pumpkin purée
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Topping
- 1/2 cup grated Gruyère cheese
Instructions
- Sauté Aromatics: In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent and fragrant, about 5 minutes.
- Add Pumpkin and Broth: Stir in the pumpkin purée and pour in the broth. Bring the mixture to a gentle simmer.
- Simmer Soup: Allow the soup to simmer for 15-20 minutes to meld flavors, stirring occasionally to prevent sticking.
- Blend Soup: Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Add Cream and Season: Stir in the heavy cream, then season with salt and pepper to taste. Warm the soup through but do not boil.
- Serve with Gruyère: Ladle the soup into bowls and sprinkle each with grated Gruyère cheese. Optionally, place under a broiler briefly to melt and lightly brown the cheese before serving.
Notes
- You can substitute pumpkin purée with butternut squash purée for a different but similar flavor.
- For a dairy-free option, replace cream with coconut milk and omit the Gruyère topping.
- If you do not have an immersion blender, a regular blender works fine; just be careful with hot liquids.
- Adjust the thickness of the soup by adding more broth if it’s too thick or simmering longer if too thin.
Keywords: pumpkin soup, creamy pumpkin soup, gruyère soup, fall soup recipe, comfort food, vegetarian soup
