Pumpkin Soup with Manchego Croutons

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

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Hands On: 30 mins
  • Total Time: 3 hrs 10 mins

Pumpkin Soup with Manchego Croutons

Directions

  1. Preheat oven to 375 degrees . Line a 1510-inch baking pan with foil.
  2. 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.)
  3. 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 Gruyere, stirring until melted. Stir in cream, 1 tsp. salt, and 1/2 tsp. black pepper; heat through.
  4. For croutons: Increase oven to 400 degrees F. Line a 1510-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.

From the Test Kitchen

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 degrees F oven 5 to 8 minutes, stirring once.

To Serve in a Whole Pumpkin:

Preheat oven to 400 degrees 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.

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Nutrition Facts (Pumpkin Soup with Manchego Croutons)

  • Per serving:
  • 308 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 28 mg chol. ,
  • 672 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 12 g pro.
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