Pumpkin Soup
Cream Sherry and Gruyere Pumpkin Soup Recipes
This pumpkin soup recipe is a bit spicy and a bit sweet. The earthy flavor is perfect for keeping you warm on a cool afternoon or evening. As with many of our other recipes for creamy pumpkin soups, this one is easy and quick to make and the ingredients are all easily available.
The combination of flavors in this pumpkin soup recipe is excellent. The sharp flavors of the orange and ginger balance well with the sweetness of the sherry and pumpkin. The Gruyere cheese melts nicely on top of the soup and the cherry tomato and parsley add color and flavor as well. If you cannot get Gruyere, you can substitute any hard, fatty cheese such as Jarslberg or Maasdam.
This is a simple enough pumpkin soup recipe to make for your family on a crisp fall afternoon and impressive enough to serve at a dinner party as a flavorful appetizer. The potatoes add body and the other ingredients add lots of flavor. Serve this flavorful pumpkin soup with crusty, whole wheat bread rolls for dunking and you will have the perfect winter warmer recipe, which you will want to recreate time and time again.
One of the Best Pumpkin Soup Recipes
Ingredients -
½ lb Yukon potatoes, peeled and diced
2 lbs fresh pumpkin, peeled, de-seeded and diced
¼ cup orange juice
½ cup cream sherry
1 cup heavy cream
2 tablespoons minced fresh ginger
½ sweet yellow onion, thinly sliced
2 tablespoons unsalted butter
4 cups water or vegetable broth
4 oz grated Gruyere cheese
Salt and freshly grated black pepper, to taste
5 cherry tomatoes, halved
10 sprigs fresh parsley, for garnish
Roasted pumpkin seeds, for garnish
Preparation:
Melt the butter in a big pot over a medium heat, and then add the onions.
Cook them until translucent and soft. This will take about 10 minutes. Add the ginger, potatoes and pumpkin and cook for 3 minutes more. Add the water or broth. Add the sherry and orange juice. Bring the soup to a boil and let it cook until the pumpkin is tender.
This will take about an hour.
Puree the mixture in a food processor or blender until smooth, then put it back into the pot and stir in the cream.
Season to taste with salt and pepper.
Divide the soup between 10 bowls, sprinkle some Gruyere over each one, and then garnish with half a cherry tomato, a sprig of parsley and some roasted pumpkin seeds.
(Serves 10)
Photo Description:
This is a very attractive pumpkin soup recipe. The soup is creamy pale orange because of the combination of pumpkin, potato and more and the topping is a wonderful combination of tomato, parsley, and pumpkin seeds, floating on a sprinkling of Gruyere cheese. Serve this soup is a brightly colored soup bowl for an uplifting treat that can warm up any cool fall day for you. If you like, pumpkin soup recipes with a dash of sherry and some spice, this will be a pumpkin soup that is very appealing.
