
Ingredients
- ¼ c butter
- 1 large onion, chopped
- 6 c chicken broth
- 1 bay leaf
- 2 (14 oz) cans pumpkin purée
- 1 ½ c heavy cream
- 2 tbsp orange zest
- 2 tbsp orange Juice, freshly squeezed
- ⅛ tsp nutmeg, freshly grated
- ⅛ tsp ground ginger
- ¾ lb Gruyère cheese
- Kosher salt and white pepper, to taste
- 2 tbsp chives, chopped, for serving
- Toasted pumpkin seeds, for serving
Directions
In a large saucepan, melt butter over medium heat. Add onion and sauté until tender, about 5-6 minutes. Add chicken broth, bay leaf and pumpkin purée and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes.
Remove from heat and using a food processor or hand blender, purée until smooth. Return mixture to pan; add cream, orange zest, orange juice, nutmeg and ginger and cook over low heat. Gradually add cheese, stirring constantly until cheese has fully melted.
Season with salt and pepper to taste and garnish with additional cheese, chives and toasted pumpkin seeds.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form
Recipe Ratings and Reviews
This was a very tasty bday easy to make recipe. Perfect for a chilly fall day!
Yum, outstanding! Love it. Making 3 portions (two as gifts for my husbands favorite nurses.)
Delicious, nutritious and easy recipe for the soul.
Made this Soup on a chilly fall day and it is incredible!! This pumpkin-bisque type Soup has all of the best flavors of fall. Satisfying and rich in flavor. Do yourself a favor and make it ASAP!!