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