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Pumpkin Soup with Gruyere Cheese

Pumpkin Soup with Gruyere Cheese Recipe

  • Squash or pumpkin seeds and scrapings
  • 2 carrots, peeled and diced
  • 1 celery stalk, plus some leaves, chopped into small pieces
  • 1 turnip, peeled and diced
  • 2 bay leaves
  • ½ teaspoon dried sage leaves or 5 to 6 fresh sage leaves
  • 4 parsley branches
  • 3 thyme branches
  • ½ teaspoon salt
  • 8 cups cold water
  • 1 pumpkin or squash, weighing about 2½ pounds, halved and scooped out
  • 3 tablespoons butter
  • 1 medium yellow onion, cut into ¼-inch dice
  • ½ to 1 teaspoon salt
  • 6 to 7 cups stock
  • ½ to 1 cup light cream
  • White pepper
  • 3 ounces Gruyere cheese, finely grated
  • Thyme leaves, finely chopped, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 228kcal (11%)
Total Fat 17g (26%)
Saturated Fat 10g (51%)
Cholesterol 53mg (18%)
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 4g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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