The Olive and The Sea Greek Food Blog
  • In The Kitchen
  • The Pantry
  • In The Garden
  • At The Table
  • Around Town
  • About

French Pumpkin Soup

10/24/2017

0 Comments

 
Picture
Beginner Cook - Medium Cooking Time - Soup - Vegetarian - Gluten-Free
With fall comes the celebration of all things pumpkin. While there is no shortage of Greek recipes for this wonderful vegetable, it is out of season during our summer visits, limiting my exposure. Instead, I draw inspiration from my kindergarten days in Switzerland, where school children enjoyed two hour lunch breaks allowing for hearty home cooked meals. These lengthy interludes led to frequent lunch dates at friends' homes, which provided exposure to a diverse range of cooking. On one such occasion, my friend's French mother prepared pumpkin soup. What was particularly noteworthy about her recipe was the shredded gruyere at the bottom of the bowl. What would have otherwise been an uneventful meal in the eyes of a six year old, turned into a game of spoon "fishing" for salty cheese melted by the hot pumpkin soup ladled overtop. My friend always comes to mind when pumpkin season rolls around and while I may be older, scooping the salty gooey melted cheese from the bottom of the bowl is still just as fun.

Ingredients (Serves 6)
  • 5 cups fresh pumpkin
  • 1 medium onion
  • 2 medium potatoes
  • 2 large carrots
  • 8 cups water
  • 2 tablespoons half and half
  • salt and pepper to taste
  • 1/4 pound gruyere or other hard salty cheese

Time - 55 minutes
  • Preparation - 20 minutes
  • Cooking - 35 minutes

Preparation
  • Wash, peel and cut the pumpkin, onion, potatoes, and carrots
Picture
  • Place the vegetables in a large pot, add water, salt and pepper to taste and bring to a boil over high heat
Picture
  • Once the soup reaches a boil, reduce to medium heat and cook uncovered for approximately 35 minutes until the vegetables are cooked through
Picture
  • Using a blender, purée the vegetables until smooth and creamy and stir in the half and half
Picture
  • Before serving, place some grated gruyere or other salty cheese of your choice in the bottom of the bowl
Picture
  • Ladle the soup over the grated cheese and top with some croutons and chopped parsley
Picture
0 Comments



Leave a Reply.

    Categories

    All
    Appetizers
    Baked Goods
    Beef
    Beginner Cook
    Beverages
    Chicken
    Desserts
    Fish
    Gluten Free
    Intermediate Cook
    Lamb
    Lengthy Cooking Time
    Main Course
    Medium Cooking Time
    Pork
    Salads
    Seafood
    Short Cooking Time
    Side Dishes
    Soups
    Vegan
    Vegetarian

    Instagram

    Archives

    February 2020
    November 2019
    November 2018
    October 2018
    May 2018
    April 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014

    RSS Feed

    Charlotte Food Bloggers
    Greek Food Blogs
© 2015 The Olive and the Sea | About
Proudly powered by Weebly