I call my soup Norwegian Pumpkin Soup, but not because it emanates from Norway. It’s just that I add to the cooked and blended pumpkin a couple of cupfuls of Norwegian Jarlsberg cheese; if you wish to turn this into Swiss Pumpkin Soup, no geographical sleight of hand is needed. You just use Gruyère. Either way, the sweet nuttiness of the mild, deep-flavored cheese adds depth and tone (and protein) to the pumpkin.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- ½ teaspoon salt, or more as needed
- 5 cups 1/2-inch cubed pumpkin, from about 1 1/2 pounds unpeeled pumpkin
- 1 teaspoon ground mace
- 4 cups hot homemade or canned vegetable stock
- 3 cups grated Jarlsberg cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
522 calories; 35 grams fat; 18 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 28 grams protein; 91 milligrams cholesterol; 1310 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a wide pan over medium heat, heat oil. Add onion and 1/2 teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.
- Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
- Pour soup into a large jug or bowl, and add 2 cups grated cheese. Allow mixture to cool for about 15 minutes. With a blender, purée soup in batches. Return purée to a clean saucepan, and reheat over medium-low heat. Adjust salt to taste, and ladle into four soup bowls. Garnish each bowl with a sprinkling of remaining cheese, and serve.
45 minutes
Dining and Cooking