Lunch: French Pumpkin Soup

Recipe by French Farmhouse CookbookSusan Herrmann Loomis (POTAGE AU POTIRON)

Ingredients

1 tablespoon unsalted butter
1 small onion, peeled and diced
4-3/4 pounds pumpkin, peeled, seeds removed and diced
1 small potato, peeled and diced
5 cups water
Sea Salt
3/4 cup Gruyère or Comté cheese, grated

Instructions

Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.
Add the pumpkin, the potato, and the water; stir, and then season lightly with salt. Cover and bring to a boil. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes. Remove from the heat and purée the mixture in a food processor or with a wand mixer until smooth and uniformly blended.
Taste for seasoning, and serve with the cheese alongside.

Add a review for French Pumpkin Soup