Norwegian Pumpkin Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1medium onion, finely chopped
- ½teaspoon salt, or more as needed
- 5cups ½-inch cubed pumpkin, from about 1½ pounds unpeeled pumpkin
- 1teaspoon ground mace
- 4cups hot homemade or canned vegetable stock
- 3cups grated Jarlsberg cheese
Nutritional analysis per serving (4 servings)
515 calories; 38 grams fat; 19 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 29 grams protein; 1146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide pan over medium heat, heat oil. Add onion and ½ teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.
- Step 2
Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
- Step 3
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.
Private Notes
Comments
what is equivalent if using canned pumpkin
Fresh pie pumpkin is never as flavorful as a good squash; I always use squash for my "pumpkin" recipes even if fresh pumpkins are available. Go for a hubbard or kabocha-style instead of the butternut, if you can; the flesh tends to be denser, less watery, and more intensely flavored.
I used 2 cans of puréed pumpkin (3.5 cups) and it came out well. The pumpkin was bland, but some rich homemade chicken stock and the cheese saved the day. I think results would be better (as with all pumpkin recipes) if another superior squash was used. I would make it again if I got stuck holding the bag with more canned pumpkin.
This was surprisingly delicious. I used 5 c pumpkin purée from my freezer (homemade from fall), about 2 c jarlsberg cheese, and homemade veggie stock. I think the stock helped a lot - it was from a bunch of random veg trimmings and a handful of parmesan rinds, which gave it a cheesy nutty flavor that goes well with this cheesy soup. The mace is really nice in this too.
Loved this soup. Used a home grown Seminole pumpkin and homemade stock. So easy, fast, and tasty.
Recommend at least a teaspoon of white pepper and a dash of cayenne to give this a little more umph.