• 2 Ratings

No need to decide between cheese soup and squash soup. This oh-so-cozy recipe combines both in one.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Line a 15×10-inch baking pan with foil.

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  • Halve pumpkin; remove seeds and strings. If desired, toast seeds for topping soup. Place cut sides down on prepared pan. Bake 1 hour or until tender; remove. Turn over; let cool. Scoop out pulp; discard skin. Working in batches, place pumpkin in a blender or food processor; blend or process until smooth. Transfer to a fine-mesh sieve lined with a double thickness of 100-percent-cotton cheesecloth. Let stand 1 hour, then press lightly to remove liquid. Discard liquid. (You should have 13/4 cups.)

  • Meanwhile, in a 4- to 5-qt. pot heat 1 Tbsp. olive oil over medium-high. Add onion and garlic. Cook and stir 4 minutes or until tender. Add broth, water, and potato. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until potato is tender. Stir in pumpkin. Using an immersion blender, blend until smooth. (Or working in batches, process in a blender.) Simmer over medium. Slowly add Gruyère, stirring until melted. Stir in cream, 1 tsp. salt, and 1/2 tsp. black pepper; heat through.

  • For croutons: Increase oven to 400°F. Line a 15×10-inch baking pan with foil. Spread bread cubes in pan. Toss with remaining 2 Tbsp. olive oil to coat. Sprinkle with Manchego. Bake 18 to 20 minutes or until golden brown, stirring once. Top soup with croutons.

To Toast Seeds:

Rinse seeds to remove strings; pat dry. Spread in a shallow baking pan; sprinkle with 1/8 tsp. salt and 1/8 tsp. black pepper. Roast in a 400°F oven 5 to 8 minutes, stirring once.

To Serve in a Whole Pumpkin:

Preheat oven to 400°F. Cut off top portion of a 6-lb. pumpkin; remove seeds and strings. Place right side up on a baking sheet lined with foil; brush inside and out with vegetable oil. Roast 40 minutes or until golden brown and just tender; let cool. Fill with soup.

Nutrition Facts

308 calories; 14 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 28 mg cholesterol; 672 mg sodium. 349 mg potassium; 34 g carbohydrates; 3 g fiber; 4 g sugar; 12 g protein; 0 g trans fatty acid; 8557 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 214 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0