Pumpkin Soup (Round 2) and Gruyère Toast

We wound up with a couple of cans of left over pumpkin and in the quest for the perfect pumpkin soup, wanted to try a different version. This one is modified from the Mayo Clinic.

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 and 1/2 cups chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground white pepper
5 green onion, green top only, chopped

Directions:
In a large saucepan, heat oil over medium heat. Add the onion and cook until tender, about 3 minutes.

Add the remaining pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.

Ladle into warmed individual bowls and garnish with white pepper and green onion tops. Serve immediately.

My opinion:
The happy medium lies in the combination of the last recipe and this one. This was a bit too pumpkin pie in soup form for me.

Now for the best part. The Gruyère Toast. I could eat just this for dinner on a regular basis. Yum!

Ingredients:
french bread loaf, cut into about 3/4 inch slices
Olive oil
Your favorite Gruyère (we like the apple wood smoked), sliced

Directions:
Preheat oven to 400 degrees or 450 degrees. brush bread with olive oil. Put in oven until just starting to brown on the top. Take out of oven, flip and add Gruyère. Put back in oven until Gruyère is melted and bread is fully toasted. (Hint: the toasting will take much less time on this side. Try to keep it from burning.)

My opinion:
Like I stated above, I love this toast. It’s great with tomato soup, chicken noodle and just by itself. It will be one of our go to dishes this winter!

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Pumpkin Soup


In addition to the pumpkin ravioli we made for Halloween, we saved enough pumpkin to also make this delicious pumpkin soup, modified from this Food.com recipe. It was easy, filling and perfect for a chilly fall evening.

Ingredients:
2 tablespoons butter
2 celery ribs, diced
1 onion, chopped well
1 tablespoon flour1 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon nutmeg3 cups chicken stock
1 1/2 lbs diced pumpkin, roasted and peeled
1 cup half-and-halfchopped green onion

Directions:

Melt butter in large saucepan over medium heat. Add celery and onion and saute until onion is browned, about 10 minutes. Stir in the flour, salt, ginger and nutmeg. Cook for 5 minutes. Stir in chicken stock and cubed pumpkin. Simmer on low for 30 minutes. Remove from heat and let cool for 10 minutes. Add to blender one cup at a time and blend until smooth. Add half and half and blend. Serve hot with green onion garnish.
My opinion:
Tasted closer to butternut squash soup than pumpkin, but still delicious. Next time we’ll increase the spices a bit more and use fresh ginger.